Feasibility of producing pear wine: Pears produce premium sparkling wine

Abstract

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.