Exotic Tropical Fruit Wine: A Horticulturist’s Journey

A journey into the world of exotic tropical fruit wines provides an insight into how to create unique and delicious drinks using fruits such as mango, medlar, lychee, mami sapote and annonas. It is important to consider the following aspects:

1. Selection of fruits and their unique characteristics:

• Mango: This tropical fruit gives the wine a rich, sweet taste and vibrant color.
• Medlar: Possessing a sharp, slightly sweet taste, medlar gives the wine an interesting flavor, adding complexity and depth.
• Lychee: This small juicy fruit gives the wine a delicate floral sweetness, refreshing and light.
• Mamey Sapote: With a custard-like texture and a sweet, mild taste, mamey sapote gives the wine a creamy mouthfeel and a subtle, unique taste.
• Annona: cherimoya, custard, and soursop are all examples of annon. Each of them gives the wine its own exotic taste, ranging from sweet and creamy to spicy and slightly sour.

2. Growing tropical fruit trees in various climatic conditions:

• Warm climates: In warm climates, most tropical fruit trees can be grown outdoors. They require well-drained soil, sufficient sunlight, and constant watering. Regular pruning and fertilization are also essential to ensure healthy growth and fruit production.
• Cold climates: In colder climates, tropical fruit trees can be grown in containers and brought indoors during the winter months. They need a lot of light, so it’s important to place them near a sunny window or supplement them with grow lights. Proper care, including watering, fertilizing and pruning, is still essential for successful fruit production.

3. Collection of fruits:

• Mango: Harvest when the fruit has a light soft texture when pressed and has a fruity aroma at the end of the stalk. The harvest season usually runs from May to September.
• Loquat: Harvest when the fruit turns from green to dark orange or yellow and is slightly soft to the touch. Medlar usually ripens in late spring – early summer.
• Lychee: Harvest when the fruit is completely red or pink and has a slightly bumpy texture. The lychee harvesting season usually lasts from May to July.
• Mamey Sapote: Harvest when the fruit yields slightly with light pressure and the skin has gone from shiny to dull. The harvest season for Mamey sapote varies but usually occurs from late spring to autumn.
• Annonas: Depending on the particular type of annonas, harvest when the fruits are slightly soft to the touch and have a sweet aroma. Harvest seasons vary, with cherimoya typically ripening from January to April, custard apple from August to November, and soursop from June to September.

4. equipment:

• Container for primary fermentation (eg plastic food bucket).
• Container for secondary fermentation (eg glass bottle)
• Air lock
• Hydrometer
• Wine yeast
• Filter bag or gauze
• Siphon
• Bottles, corks and bottles with corks or screw caps.

5. The process of making wines from exotic tropical fruits can be divided into several stages, each of which requires special equipment. Here is a detailed explanation of each step and the required equipment:
6. a) Fruit preparation:

• Wash selected fruit thoroughly to remove dirt, insects or debris.
• Remove any seeds, pits, or inedible parts of the fruit.
• Cut fruit into small pieces or puree them to release the juice.

1. b) Primary fermentation:

• In a sanitized primary fermentation container (such as a food-grade plastic pail), mix prepared fruit with water, sugar, and any additional ingredients such as acid blend, tannin, or pectin enzyme, according to your recipe of choice. This mixture is called must.
• Take a sample of the wort and use a hydrometer to measure its specific gravity. This will help determine the potential alcohol content of the finished wine.
• Add wine yeast to must to start fermentation. Mix well.
• Cover the primary fermentation container with a lid or cloth and install an airlock to allow carbon dioxide to escape and prevent oxygen and contaminants from entering.
• Store container in a dark, temperature controlled area (typically 60 to 75°F or 15 to 24°C) for 5 to 7 days.

1. c) secondary fermentation:

• After the primary fermentation, strain the fruit pulp from the liquid using gauze or gauze. Pour the liquid (now called “wine”) into a sanitized secondary fermentation container, such as a glass bottle.
• Attach an air lock to the secondary fermentation container and store it in a dark, temperature controlled room (same as for primary fermentation).
• Let the wine continue to ferment for weeks to months, depending on the specific fruit and recipe. During this time, the wine will lighten, as sediment will settle at the bottom of the container.

1. d) racks:

• Draining is the process of transferring wine from one container to another without sediment.
• Disinfect a new primary bottle or container.
• Using a siphon, carefully pour the wine from the secondary fermentation tank into a new, disinfected tank, being careful not to damage the sediment.
• Repeat pouring every few months until the wine is clear and free of sediment.

1. e) Bottling:

• When the wine is clear and stable, it is ready for bottling.
• Disinfect wine bottles, corks and cork (if using bottles with corks) or use bottles with screw caps.
• Use a siphon to pour the wine from the container into the bottles, leaving about half an inch of free space at the top.
• Cork bottles with stoppers, or screw caps on bottles with screw caps.
• Store bottled wine in a dark, cool place for at least a few months to age and develop its aroma.

By following these detailed instructions and using the appropriate equipment,

everyone can create wines from exotic tropical fruits that showcase

unique flavors and aromas of selected fruits.

5. Reasons why gardeners grow fruit and make their own wine:

Growing fruit and making your own wine can be rewarding and enjoyable for gardeners. Here are some reasons why:

• Quality control and ingredients. When you grow your own fruit and make your own wine, you have complete control over the quality of the ingredients and the entire winemaking process. You can choose the best fruit varieties, make sure they are grown using organic and sustainable methods, and use your preferred additives and methods during winemaking.
• Unique and personalized tastes. By growing your own fruit and making your own wine, you can experiment with different fruit combinations, wine recipes and techniques to create unique and personalized flavors to suit your tastes and preferences.
• Low cost: Growing your own fruit and making your own wine can be more cost-effective in the long run than buying commercial wines. While there may be an initial investment in equipment and supplies, over time you can save money by continuing to make your own wine.
• Sustainability and environmental friendliness. Growing your own fruit and making your own wine can be more sustainable than buying commercially produced wines. By growing fruit in your garden, you can reduce your carbon footprint, avoid harmful pesticides and chemicals, and support local ecosystems.
• Educational and learning experience: Growing fruit and making your own wine is a great way to learn about horticulture, biology and chemistry. As you gain experience, you will better understand the entire winemaking process, from fruit growing to the science behind fermentation and aging.
• Social and community aspect: making your own wine can be a fun and social activity that you can share with friends and family. You can host wine tastings, share your creations as gifts, or even join local winemaking clubs to connect with those who share your passion.
• Sense of accomplishment: You feel a sense of accomplishment and pride in growing your own fruit and turning it into a delicious wine that you can enjoy and share. This is a testament to your gardening and winemaking skills and can be an incredibly rewarding experience.

By following these guidelines, gardeners and wine lovers can successfully grow exotic tropical fruit trees and produce exceptional wines.

Here are two recipes for making wines from exotic tropical fruits using the previously mentioned fruits – passion fruit and lychee.

Recipe 1: Passion Fruit Wine

Ingredients:

• 2.2 pounds (1 kg) ripe passion fruit
• 2.2 pounds (1 kg) granulated sugar
• 1 gallon (3.78 l) water
• 1 teaspoon of a mixture of acids
• 1/2 tsp. pectin enzyme
• 1/4 teaspoon tannin
• 1 teaspoon yeast nutrient
• 1 packet of wine yeast

Instructions:

1. Prepare the passion fruit, wash it, cut it in half and remove the pulp and seeds.
2. Boil water in a large saucepan and dissolve the sugar. Let the sugar water cool to room temperature.
3. In a sanitized primary fermentation container, combine passion fruit pulp, chilled sugar water, acid mixture, pectin enzyme, tannin, and yeast nutrient. Stir properly.
4. Sprinkle the mixture with wine yeast and stir again.
5. Cover the container with a lid or airlock cloth and store in a dark, temperature-controlled place for 5-7 days.
6. Follow the steps above for secondary fermentation, pouring and bottling.

Recipe 2: Lychee Wine

Ingredients:

• 2.2 pounds (1 kg) ripe lychee
• 2.2 pounds (1 kg) granulated sugar
• 1 gallon (3.78 liters) of water
• 1 teaspoon of a mixture of acids
• 1/2 tsp. pectin enzyme
• 1/4 teaspoon tannin
• 1 teaspoon yeast nutrient
• 1 packet of wine yeast

Instructions:

1. Prepare the lychees by washing them, removing the outer skin and extracting the seeds from each fruit.
2. Boil water in a large saucepan and dissolve the sugar. Let the sugar water cool to room temperature.
3. In a sanitized primary fermentation container, combine lychee pulp, chilled water with sugar, acid mixture, pectin enzyme, tannin and yeast nutrient. Stir properly.
4. Sprinkle the mixture with wine yeast and stir again.
5. Cover the container with a lid or airlock cloth and store in a dark, temperature-controlled place for 5-7 days.
6. Follow the steps above for secondary fermentation, pouring and bottling.

Both of these recipes follow the same process, but the choice of fruits and the right proportions of ingredients will produce wines with distinctive flavors and aromas. Adjust sugar levels, acid blends or tannins to taste and experiment with different fruit combinations to create your own unique tropical fruit wines.