Summer is approaching and the time to enjoy refreshing drinks outdoor. Fruit wines, fruit seccos and honey wines are becoming increasingly popular. For good reasons, they are now the light, fruity alternatives to grape wine. We show why it is now worthwhile to follow this trend!
Whether at the garden party, in the beach bar or in the swimming pool: In warm temperatures, cool, light drinks provide even more enjoyment of life and summer feeling. Fruit wines, ciders and seccos now stand out as playful alternatives in all possible colours between grape wine and sparkling wine on the shelves in supermarkets and are in high season in the summer. They taste fresh and, with lower alcohol levels, put much less strain on the organism at hot temperatures. Fruit wines and Seccos not only fertilize the summer of consumers, but also the profits of beverage manufacturers - because Seccos in particular scores with great growth potential.
The light versions of alcoholic beverages are on the rise, with the main driver the increasing health awareness of consumers. According to various surveys, people around the world tend to drink less and less alcohol: In the UK, 33 percent of those over 18 years old say they have reduced their alcohol consumption in the past year, in the United States 21 percent stopped alcohol consumption in the United States in the past twelve months.
Source: “Attitude towards low- and non-alcoholic Drink UK”, Mintel, August 2019
“Alcoholic Beverages Occasions US”, Mintel, September 2019
However, it is less a matter of foregoing the taste of cocktails, wine and so on, than of the actual need to reduce alcohol volume percent. As reported by Beverage Daily, the demand for non-alcoholic beverages with less than 0.5 percent by volume, especially in Europe, is increasing rapidly. Germany, Spain and Russia are the main markets for those beverages, but France, the UK and Italy will also have great growth potential in the future.
Fruit wine and fruit Secco will not only be ideal for successful products on the beverage market in future due to their reduced alcohol content compared to grape wine: Mintel also concludes that new tastes in alcoholic beverages in particular are increasingly becoming a selling point for the younger generation - and creative flavours will accelerate the market growth.
Likewise, tastes based on natural ingredients are preferred globally, which is another argument for fruit wine. Good taste is - not least because of the increasing importance of social media - increasingly associated with the colours of the drink. This allows brands to market their products made from different types of fruit in a colourful and diverse manner on Instagram & Co. to the digitally affine target group.
Source: "Flavor Focus: Alcoholic Beverages", Regina Haydon, Mintel, May 2018
Reason enough for fruit seccos, fruit wines and ciders as well as honey wine to celebrate their upswing! For a better understanding, we present the individual categories in detail here:
1. Fruit wine: fruits and berries instead of grapes
Fruit wine originated "by coincidence" - as a by-product of the production of berries or other fruits. Today fruit wines are produced by industrial producers such as AUSTRIA JUICE as an independent product line, for example from cherries, various berries and tropical or oriental fruits such as pineapple and pomegranate. The wines from apples and pears, on the other hand, are classified in their own category, internationally as cider and perry.
A wide range of RTD drinks based on fruit wine is also popular, such as fruit mulled wine, fruit wine punch and fruit wine cocktails.
2. Fruit Seccos: Sparkling fruit pearl and fruit sparkling wine
Since 1971, only sparkling wines made from grapes can be called "sparkling wine". Therefore sparkling fruit wines, which are not from grapes, rather from other fruits, have to called “Secco”. Berry or fruit "sparkling wines" present themselves today as fruity alternatives to "the real" sparkling wine and prosecco. Young, fresh fruit wines are mixed with about 4 g/l carbonic acid to produce fine-sparkling fruit sparkling wines. In some cases, the natural carbonic acid collected during fermentation is added, which creates the fresh, fruity taste.
How do fruit pearl wines differ from fruit sparkling wines?
The decisive factor is the carbon dioxide content: For example, fruit sparkling wines in the bottle must have an overpressure of at least three bar at 20 °C, in contrast, for fruit sparkling wine it is only about two bar!
3. Honey wine or met: Sweet pleasure with honey and yeast
In contrast to fruit wines and seccos, honey wines are particularly in season in the winter months. "Met" is the old Germanic term for honey.
The aromatic drink is made by fermenting one part of honey and a maximum of two parts of water. Yeast drives fermentation. A small amount of fruit acid can be added for the durability of the honey wine, after which the taste is perfected by adding honey again. The addition of sugar is not permitted in the production of honey wine. Honey wine or met usually has an alcohol content of nine to 12 percent by volume.
Honey wine is particularly popular for hot winter drinks in combination with spices such as anise, ginger, nutmeg or cinnamon, and herbal essences are also in the recipe for some varieties.
Consumers all over the world want to live healthier and more consciously - and be powerful in their professional environment. Surveys show that the global trend tends towards alcohol-reduced beverages. Light, fruity alternatives to traditional grape wines such as fruit wines, fruit seccos or honey wines therefore meet consumer demand. They serve general trends such as a wide variety of tastes and interest in traditional products - even in a new look - so that there are also lively and colourful marketing opportunities on social media.
From RTD products based on fruit wine to the cool fruit wine classic, AUSTRIA JUICE can provide you with tasteful support for your activities with its wide product portfolio in the area of fruit wine and beverage compounds.
Director of Sales Fruitwine