Feasibility of producing pear wine: Pears produce premium sparkling wine

Pear growers and packers continue to need profitable market channels for fruit that is not packed for fresh market or canned. Off-grade fruit that is designated for the juicing market frequently gives growers and packers poor returns unless there are significant shortages of fruit juice concentrates in the marketplace. Finding a use for these fruit in the creation of a higher priced, value-added premium product could greatly strengthen the performance of this segment of the pear market and at the same time use the off-season production capacity of sparkling wineries. Our experiments demonstrate that an ultrapremium-quality cider can be made from juice grade Bartlett pears. Pear fruit should be ripe for optimum flavors and aromas

Cost analysis: Méthod champenoise sparkling pear wine costs most, but offers highest quality

Commercial production of pear cider could greatly improve the demand for pears that are not packed for fresh market or canned. Bringing pear cider, also called perry, to the marketplace will involve careful planning and market knowledge. The cost of producing pear still wine by custom crush is $275 per ton of pears. The cost of finishing the cider varies with the approach. The classic sparkling wine method champenoise, involving a secondary fermentation in the bottle, was the most expensive, but yielded the highest-quality beverage. Bottling and packaging the value-added product also varied in price. The retail costs would be$3 for a 22-ounce bottle of pear cider and $6 for a 750-milliliter bottle of sparkling pear wine