Fruit wine is too high, indicating an excess of sugar, water or acidulated water may be added to adjust the specific gravity down to the winemaker's target range. Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant fruit wine in undiluted form; this can be particularly true, among others, for strawberries, cherries, pineapples, and raspberries. Therefore, much as to regulate sugar content, the fruit mash is generally topped up with water prior to fermentation to reduce the acidity to pleasant levels. This also dilutes and reduces overall fruit flavor; a loss
Boletellus ananas although he admitted it was impossible to come to any definitive conclusions until mature fruit bodies and spore prints were available for study. Rolf Singer and colleagues (1992) suggested the name "Boletellus coccineus" for "Boletellus ananas". Singer created this name, however, in the mistaken belief that the earliest available name for the taxon was "Boletus coccineus", proposed by Elias Magnus Fries in 1838. However, Fries’s name is an illegitimate later homonym (compare with "Boletus coccineus", named by Bulliard in 1791), and Singer’s combination is actually based on "Strobilomyces coccineus", named by Pier Andrea Saccardo in 1888. The earliest available name