Spirit

Term for a brandy made primarily from berries of all kinds. In the case of a fruit brandy (from larger fruits such as pears, apples, apricots, peaches, plums), a mash is made from fermented fruit and then distillation is started. All the alcohol in the finished spirit comes from the sugar in the fruit - no alcohol is added. However, this is very laborious for small fruits with small harvests. Because of their too low sugar content, berries are not particularly suitable for fermentation, but they do eliminate many aromatic substances. These are mainly rowan berries (with a large core and little flesh), raspberries, blackberries, currants, gooseberries and strawberries. First, the aromatic substances are dissolved from the original product by adding alcohol, and only then is the fruit-alcohol mixture distilled.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.
Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

Welcome back!

Spirit

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU