Feasibility of producing pear wine: Pears produce premium sparkling wine
Pear growers and packers continue to need profitable market channels for fruit that is not packed for fresh market or canned. Off-grade fruit that is designated for the juicing market frequently gives growers and packers poor returns unless there are significant shortages...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of California Agriculture and Natural Resources
1998-11-01
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| Series: | California Agriculture |
| Online Access: | http://calag.ucanr.edu/archive/?article=ca.v052n06p31 |
| Summary: | Pear growers and packers continue to need profitable market channels for fruit that
is not packed for fresh market or canned. Off-grade fruit that is designated for the
juicing market frequently gives growers and packers poor returns unless there are
significant shortages of fruit juice concentrates in the marketplace. Finding a use
for these fruit in the creation of a higher priced, value-added premium product could
greatly strengthen the performance of this segment of the pear market and at the same
time use the off-season production capacity of sparkling wineries. Our experiments
demonstrate that an ultrapremium-quality cider can be made from juice grade Bartlett
pears. Pear fruit should be ripe for optimum flavors and aromas. |
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| ISSN: | 0008-0845 2160-8091 |