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 angular pores up to 2 mm wide that bruise a blue color. It is yellow when young but ages to a deep olive-brown color. Microscopically, "B. ananas" is distinguished by large spores with cross striae on the ridges and spirally encrusted hyphae in the marginal appendiculae and flesh of the stem. Previously known as "Boletus ananas" and "Boletus coccinea" (among other synonyms), the species was given its current name by William Alphonso Murrill in 1909. Two varieties of "Boletellus ananas" have been described. Although the mushroom may be considered edible, it is not recommended for consumption. The species was first