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
Brottrunk Brottrunk Brottrunk (literally meaning "bread drink" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as "Kanne Brottrunk" in Germany and in several European countries. Brottrunk contains live cultures ("Lactobacillus reuteri"), grain lactic acid, minerals and vitamins (though not in noteworthy amounts). A number of limited clinical studies have been conducted in