Apple wine is essentially a fruit wine and an alcoholic beverage prepared from apple juice. Apple wine is prepared by allowing the apple juice to ferment with yeast and a few times sugar is also added. Depending on the temperature of the area wherein the apple juice is fermented; fermentation time may vary from one month to numerous months. The cessation of the fermentation process is determined by the winemakers depending on the flavor of the wine at that point of time. Apple wines are golden or clear bright yellow in color. Apple wines consist of 10-18 percent of alcohol depending on the yeast that is utilized in the fermentation process.

Typically, the apples that are locally grown and are in excess after fulfilling market demands are utilized for the preparation of wine and juice. For the preparation of apple wine, it is very significant to choose apples that are well matured and free of rot or decay. It must be remembered that unripe apples should not be selected for making apple wine as it consists of high level of astringency, acid and starch as well as low level of flavor and sugar. The amount of constituents in an apple such as: - phenolic compounds, acids, sugars, flavor and color widely differs in different varieties of apple. Many varieties of apple can be blended and used for the preparation of wine as it is difficult to find a single variety that consists of all the significant constituents in a perfect proportion. A combination of varieties of apple will help in making an apple wine rich in taste, color and flavor. One can purchase cider that is a beverage prepared from apple juice instead of processed apples for the preparation of apple wines. Few times apple wine is prepared by using fruit concentrate as it requires small space and is easy to store. The aroma of this fruit concentrate can be enhanced by mixing it with the fresh apple juice. The proper balance of different constituents of apple is necessary in order to produce high quality and superior wines. An apple contains water and various soluble constituents such as acids, sugars, minerals, carbohydrates, color, flavor, astringent substances and nitrogenous compounds. Sugars are the chief carbohydrates present in an apple and water is the largest constituent in an apple. There are many organic acids present in an apple such as: - galacturonic, citric, mallic, lactic, succinic, quinic glycolic and citramalic. The acid content plays an important role in stability, color, fermentation, pH and taste of the wine.

The apples are processed for the extraction of juice. In the first step, apples are washed and grinded to extract the pulp. In next step, the pulp is pressed and juice is extracted. Juice yield is affected by many factors such as: - method of extraction, condition of apple, season and variety of apple used. The pressed apple juice consists of suspended solids and is cloudy. To remove these solids, apple juice is stored in a tank for certain span of time. Pectic enzymes must be added in apple juice to improve its clarification. After clarification, it undergoes fermentation in stainless steel tanks. Temperature control is vital during fermentation in order to retain the fruit flavors in the resulting apple wine. Subsequent to fermentation process the wine is stabilized.

Apple wine with delicate and rich flavor can be made for the marketplace after a small aging period of 2-4 months. Apple wines are excellent beverage that makes the wine drinker delightful and a good product that enables many wineries to raise their cash flow.