Term (also fruit wine) for by alcoholic fermentation Juice or mash of fresh and suitable pomaceous fruit (apple, pear, quince), stone fruit (cherry, apricot, nectarine, peach, sour cherry, all plum and plum species), soft fruit (blackberry, strawberry, blueberry, raspberry, elderberry, currant / Currant of all colors, gooseberry) or other fruit made beverage, the one alcohol content of at least 1.2% vol. Fruit wine may also be made from fruit juice. In the name of the respective starting product is preceded, for example cider or Ribiselwein (Currant wine, Korrianenwein). Do not count as fruit grapes,
A fruit dessert wine is with alcohol. sugar or fruit juice containing more than 260 g / l of sugar and at least 13% and not more than 22% vol of alcoholic strength. A fruit wine must have at least 5% vol alcohol content and a Carbonic acid pressure of at least 1 bar to a maximum of 2.5 bar. A fruit sparkling wine must be obtained by alcoholic fermentation from fruit juice or second alcoholic fermentation of fruit wine. The carbon dioxide overpressure must be at least 3 bar at a temperature of 20 ° C.