In article ,
"Negodki" wrote:

"Negodki" wrote:

Yes, if she didn't add anything but sugar. However, the cooking will
have
seriously affected the quality of the wine which you can make from the
juice. [It won't be as good as uncooked.] Also, if she added too much
sugar,
you won't be able to ferment it either.

"Greg Cook" wrote:

I would tend to disagree with this statement --- cooked fruits are
certainly different in flavor from fresh fruits, but I would not say
they are worse ---- Just different.

Cooked (or pasteurized) GRAPE wine (which is what we are discussing) is
definitely inferior to uncooked wine, all other factors being equal. Cooking
destroys essential flavour and "mouth-feel" ingredients. I suspect the same
is true of other fruits as well.



Again, in my opinion, I do not believe cooked fruits are always inferior
-- they are just different. Grape jelly is a cooked product, as is any
fruit jelly and I think they have a lot of fruit flavor. One day a
friend of mine brought over a delightfully fruity raspberry wine with a
terrific mouth feel. He surprised the hell out of me when he said he
made it from raspberry jam. Most of the better cherry wines I have
tasted have been made from cooked cherries -- even pie filling makes a
delightful cherry wine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)