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 named by Moses Ashley Curtis as "Boletus ananas" in 1848, based on specimens he found near the Santee River, in South Carolina. In 1909, William Murrill described the new genus "Boletellus" and made "Boletellus ananas" the type species. According to Murrill, the taxon "Boletus isabellinus", described by Charles Horton Peck in 1897 from specimens collected in Ocean Springs, Mississippi, is a synonym of "B. ananas"; Peck described this species from undeveloped specimens. Wally Snell later doubted Murrill's conclusion in a 1933 publication; he considered the differences in the spore structure too great to consider the species conspecific with "B. ananas",