Brewing of a Light Ruby Colored Japanese Pear Wine

Abstract

Some varieties of Japanese pear were proved to give bright, light ruby colored pear wines with lower acidity and relatively flat taste. Further study to obtain better ruby color gave the following results:
1) The pear varietyShinsuiwas the most suitable variety.
2) As to fermentation conditions, the best color was obtained when theShinsuipear must was fermented by a wine yeast strain, S. cerevisiaeK-3 at 15°.
3) The ruby color was littlea ffected by the levels of potassium pyrosulite (50-150 mg/l) which was added into the pear musts before fermentation.