Perry a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the
Alcoholic drinks in Sweden popular in lunch restaurants as for the vast majority of people it is possible to drink one serving of it and still stay below the legal limits for drink driving. Sweet cider is also common. As of July 1, 2005, new rules established that only fermented juice from apple or pear is allowed to be called 'cider'. Before this change, any fruit-based drink could be called cider, meaning that what would be considered alcopop in other countries could be sold as cider in Sweden. Since the Middle Ages, beer was the staple drink in Sweden. Mead was a common delicacy.