Pineapple wine

Pineapples are a rich source of vitamins, proteins, and sugar. Pineapple has a moderate sugar and acidity, in addition to a strong aroma. So, using pineapple to produce a fruit wine is an attractive direction for deep processing.

Fruit wine has wide range of health benefits on human health. It has been used as therapeutic agent and highly acclaimed for its medicinal or therapeutic value. Any fruit can be used to make a wine-like beverage; all that is required is compressing the juice and allowing it to ferment. Yeast is first added to the fruit juice, then its natural sugars activate the yeasts, and over time, cause fermentation, which gives the drink its alcoholic properties.

Pineapple wine is a kind of low-alcohol beverage produced from pineapple. It not only has the characteristic flavor of pineapple fruits, but also maintains the nutrition and health effects of the fruit.

The brewing production process comprises the following steps of: cleaning pineapples; smashing and squeezing; filtering pineapple juice; adjusting the sugar degree; adding gradual activation yeast juice for alcohol fermentation; performing main fermentation; performing post fermentation; and clarifying to obtain a finished product.

Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness. The result is a soft, dry, fruit wine with a strong pineapple bouquet.

The pineapple wine is typically quite sweet and recommended to be served chilled or as a base for a pineapple cocktail. Studies showed that pineapple wine moisture content was 89.0%, ash contents was 0.80%, protein contents 0.70%, crude fat contents 0.50%, carbohydrate content 8.90% vitamin C 43.74 mg/100 g, beta carotene 17 mg/100 ml, alcohol contents 12.0%.
Pineapple wine

Pomegranate wines

The word "pomegranate" comes from the Latin "pomum granatum" which means "apple with many seeds." Pomegranate wine is an alcoholic beverage made in whole or part from pomegranates. It is a traditional drink in eastern Europe and the middle east. Pomegranate wine recipes start with either fresh pomegranates or pomegranate juice.

Pomegranate wine has a beautiful red brick color and pronounced aromas and flavors of juicy pomegranate. The fruit has to be juicy enough, as well as retaining high levels of sugar and acidity.

This unique wine is the result of the natural fermentation of the fruit juice, without added alcohol, produced with traditional techniques very similar to normal grape winemaking. The fruit is crushed, pressed and then fermented. The most important part here is not to damage pomegranate skin during crushing – otherwise its bitterness will be transferred to the juice. The fermentation is usually stopped by cooling the tanks.

Wines fermented from pomegranates alone are somewhat unique in the fruit wine industry in that they often need no other fruits or flavors to balance them out. Pomegranate wine contains three times more antioxidants than red wine or even green tea. These antioxidants have a strong anti-ageing effect, help improve skin condition and lower cholesterol levels.
Pomegranate wines

Grape Juice and Wine

Grape Juice and Wine
Ancient Egyptian inscription indicate that the grape was grown there in 2375 B.C. Murals to Egyptian tombs carry depictions of grape vines, grape harvesting, and trampling to obtain the juice.

By way of classical Greece and later Rome, the grape vine expanded into all the lands of Europe and North Africa where it will grow.

The Greeks cultivated the grape vine wherever they went; Italy, north Africa, southern France and southern Spain, including the best known wine regions of the world, Bordeaux and Burgundy. The Greeks called Italy the Land of Vines.

Romans grew different varieties and appreciated their diversity. Grapes were grown on trees and trellises, preferentially on terraced hills and banks surrounding river valleys. Romans aged wine in barrels, which they invented. Before then it had been kept in earthenware amphorae.

Grape juice changes naturally into wine when sugar fermenting yeast is present. When grapes are crushed with the skins, yeast comes in contact with the juice. It grows in the juice, using the sugar as its source of energy, and in process transforms the sugar into alcohol and carbon dioxide.

Alcohol in high concentrations is toxic, and when it reaches a certain level (between 12 and 14 percent), most strains of yeasts cannot grow any more. The wine is now ready. It is young wine and tastes very much likes grape juice alcohol. When the first fermentation is completed (sometimes even before), and especially if the wine is in a warm palace and exposed to the air, special bacteria start growing on the alcohol and transforming it into acetic acid. The wine spoils and turns to vinegar.

Since remotest antiquity, the principal problem was not to make wine but to keep it from spoiling. In classical Greece wines were drunk young and most were probably vinegary. To counter the acid taste a variety of methods were employed. Greeks learned that air speeds up the spoiling process. Amphorae had narrow necks to reduce the contact of wine with air, and they were kept tightly stoppered.

Because air could penetrate earthenware surfaces, the Greeks line their amphorae with resin. This preserved wine for use in commerce. The Romans took a step forward when they invented wooden barrels. They could be stoppered better than amphorae, and the oak imparted flavor from the wine. Some Roman wines apparently kept very well. There are reports of vintages that lasted to a hundred years.
Grape Juice and Wine