Fruit-Berry Wine

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Wine, Fruit-Berry


a beverage prepared by means of the fermentation of juices of wild, as well as cultivated, fruits and berries (including cranberries, cowberries, black currants, raspberries, apples, pears, and plums, among others), with addition of water and sugar. Up to 5.5 percent (by volume) of alcohol is produced in the wine as a result of fermentation. Further increase in strength is produced by the addition of distilled ethyl alcohol.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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