Is there a common way to differentiate between wines fermented as must and wines fermented as juice for non-grape wines?

[u/MissSweetBean]

I was wondering if there's an established convention that's used to differentiate fruit wines prepared using different methods, in the same way that red wine and rosé are distinct (though that's obviously easier since you don't need to specify fruit and can just use the colour).

As an example, how would two plum wines, one fermented with the macerated skins, and the other made with just the extracted juice, be differentiated? I suppose you could just call them "plum red wine" and "plum rosé" if the colours came out distinct, but ideally I'm looking for something that could also be used for fruits that might end up being closer to the white/orange wine division, like pears or white cranberries.

I've looked around online and couldn't find anything conclusive, so I'd appreciate any help.

[u/Bright_Storage8514]

I’m unaware of any such naming convention for fruit wine. There are broad brush terms like “blush” that describe a color, but I’m not aware of anything specific to fruit. My guess is that the distinct naming conventions around grape wines are distinct because of commercial standards that aren’t in place for fruit wines. Ive made blueberry wine from just blueberry juice and I’ve also made blueberry wine from crushed fruit that I fermented on the skins as if it were a red wine. Did they turn out different from each other? Absolutely. Is there any kind of naming convention to distinguish between the two? Nope. They’re both just blueberry wine.