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Fermented products from various fruits and berries are among the oldest alcoholic beverages. The Greeks already produced wines not only from grapes but also from apples, dates, figs, and many other fruits in antiquity. The Romans and some Germanic tribes also knew wines made from fruit or other sugar-containing raw materials like honey. Mead (in the picture Melomel) was even considered a drink of the gods in Germanic mythology.

Today, fruit wine is an alcoholic beverage produced by fermentation of juice or mash from suitable fresh pome fruits (apples, pears, quinces), stone fruits (cherries, apricots, nectarines, peaches, sour cherries, all varieties of plums), berry fruits (blackberries, strawberries, blueberries, raspberries, elderberries, currants of all colors, gooseberries) or other fruits, with an alcohol content of at least 1.2% vol.

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