Evaluation of Red Wine Made on a Small Scale Utilizing Frozen Must

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• 作者：Frank Schmid ; Yan Li ; Briony Liebich ; Julie Culbert ; Chris Day ; Vladimir Jiranek
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：August 22, 2007
• 年：2007
• 卷：55
• 期：17
• 页码：7156 - 7161
• 全文大小：132K
• 年卷期：v.55,no.17(August 22, 2007)
• ISSN：1520-5118

文摘

This paper describes the use of frozen-stored red must as an alternative to fresh must to permitresearch fermentations outside the vintage period. Additionally, the fermentation size (20, 50, and300 kg) was also compared. Chemical analyses of six wines showed little variation in color profilesand final ethanol and organic acid concentrations. More importantly from a winemaking point of view,a descriptive sensory analysis revealed that all wines across each treatment and fermentation scalecompared very well to each other. Key differences were limited to more appealing characteristics(i.e., lower tannin hardness and burnt/smoky attributes and higher fresh/fruity and red berry attributes)in the wine made on a 300 kg scale from frozen must. This study therefore provides quantitativedata on the effectiveness of freezing for fruit preservation as well as the ability of small volumefermentations (20 and 50 kg) to be representative of conditions approaching those found in industry.