Increasing Your Wine’s Fruity Flavors

Increasing Wine FlavoringJust wondering if your liqueur flavorings could be added to a fruit wine as a wine flavoring additive… for a little stronger flavor… Our blackberry wine, from last year, is not real fruity…. and wondered if this would give it a flavor boost…

Thank you,
Sandy M.
Hi Sandy,

To answer your question, yes, you can use these liqueur flavorings as wine flavoring additives to increase the flavor your wine. It is recommended that you do not add more than one bottle of flavoring to each five gallons. These extract flavorings are very strong, and should be used with care. Adding more than one or two bottles can bring a bitter aftertaste to the wine.

One of the wine making tips I tell people when using any kind of wine flavoring extract or additive, is that the full flavor impression does not usually take effect immediately. It takes a little time for the extracts flavoring to come together with the wine. Letting the wine sit a day to let the flavors mingle is recommended before making any decisions to add more flavoring.

Shop Liqueur FlavoringsBefore you decide to add liqueur flavorings to your wine, there is a point I’d like to bring up. One of the things that can throw you off as a home winemaker, particularly if you’re just beginning to learn how to make your own wine, is experiencing the flavors of a dry fruit wine. Dry means the wine has no taste-able sweetness to it, which is normally the case after fermentation, if the fermentation has completed successfully.

One of the effects that dryness has on a wine is that it reduces the fruity impression. When all the sugars have been fermented out of the fruit juice it takes on an entirely different character.

The reason I’m bringing this up is because, increasing the fruity flavors of the wine may be just a matter of adding some sweetness back to it, and bringing the wine back into better balance. This is simply done by adding a sugar/water syrup mixture to the wine until the desired effect has been achieved.

A wine stabilizer such as potassium sorbate will need to be added, as well, to keep the fermentation from starting up again. This is something that should be done at bottling time.Shop Grape Concentrate

Even if you like your wines dry, adding some sugar to the wine to make it a little less puckering can bring out a substantial amount of fruitiness, so never rule out back sweetening a wine, regardless of your personal tastes.

Learning how to make adjustments to a wine before bottling is a big part of home winemaking. By utilizing tools such as wine flavoring additives you can increase the flavor and pleasure of your homemade wines.

Happy Wine Making,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

11 thoughts on “Increasing Your Wine’s Fruity Flavors

  1. Very important question and I believe Ed will agree with me in my thought.
    One of my friends here is making wine and his goal is to take as much alcohol from fruits as possible. As result, his wine is strong, 13% – 16% in alcohol, but has no taste of ru it at all. Alcohol kills the flavor. I do stop my fermentation at SG 1.010 or little less, to keep the wine in its original body. After aging for 6-8 months the wine is so delicious!!!
    Try my secret, I got one from France, my grind gave me a secret of Royal wine, they were making for French kings. And I love it. It is 11%-13% strong and full of aroma of fruits!!!

    • Bob, this information pertains to any type of wine that you make. Sweetening any type wine will help bring out more flavors as well as adding the liqueur flavorings.

      • In trying to get the true fruit flavor out of my plum wine, I over-sweetened it. All I taste now is sugar. Is there something I can do to correct this? My friend told me to use this wine to sweeten my next batch instead of using simple sugar. I would like to try to correct this plum if I can. Anything I can do?

        • Laurie, about the only options to reduce the sweetness is to dilute the wine with water or add another dry wine of similar character.

          • Thanks. I think I’ll open a bottle of plum and mix it with the chokecherry or mixed fruit that I have made at the time I serve it (to myself) & see how that tastes.

  2. Good morning, I am getting ready to make a batch of Pinot Grigio. I’m not a real big fan of this dry white wine but this box of wine was a gift. I have made this wine before and added a fruit juice to it I can’t remember when I added it but the color turned a nice blush color but I didn’t feell like it changed the flavor much. Can I add the fruit juice and adjust to taste when ready to bottle?

    • Penny, it is perfectly fine to use fruit juice to add more flavor and sweeten your wine once it is complete and ready to bottle.

  3. Is there a way of calculating the alcohol content of my wine? I’ve made some and I have only a few bottles left and everyone that I have given it to has asked.

    • Tim, of all the wine making products that exist, the vinometer is the only one that home winemakers can practically use to test the final alcohol level of a finished wine. It is somewhat accurate when testing a dry wine, but if your wine has any residual sugars, the reading will be thrown way off. Most wineries rely on a refractometer and/or a gravity hydrometer to determine the alcohol level of a wine. They are both very accurate and easy to use. The drawback is they both require that you take two readings, one before the fermentation and another after. For more information on this subject please refer to the article link below.

      Testing Alcohol Level Of A Finished Wine

  4. My wine’s are fermented for 15-19% with current objectives of 15 – 16. I typically start off with more than the recipe amount of fruit that I press. I have added frozen concentrate and bottled concentrate during the last week or 2 of fermentation to help overpower the alcohol bite. Occasionally back sweeten half of a batch. Most often, after 8 months of aging, the dry tastes as good or better than the semi-sweet.

Leave a Reply

Your email address will not be published. Required fields are marked *