Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/44314
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Type: Journal article
Title: Evaluation of red wine made on a small scale utilizing frozen must
Author: Schmid, F.
Li, Y.
Liebich, B.
Culbert, J.
Day, C.
Jiranek, V.
Citation: Journal of Agricultural and Food Chemistry, 2007; 55(17):7156-7161
Publisher: Amer Chemical Soc
Issue Date: 2007
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Frank Schmid, Yan Li, Briony Liebich, Julie Culbert, Chris Day, and Vladimir Jiranek
Abstract: This paper describes the use of frozen-stored red must as an alternative to fresh must to permit research fermentations outside the vintage period. Additionally, the fermentation size (20, 50, and 300 kg) was also compared. Chemical analyses of six wines showed little variation in color profiles and 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 scale compared 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 quantitative data on the effectiveness of freezing for fruit preservation as well as the ability of small volume fermentations (20 and 50 kg) to be representative of conditions approaching those found in industry.
Keywords: Frozen must; red wine; Cabernet; fermentation size; descriptive sensory analysis
Description: Copyright © 2007 American Chemical Society
RMID: 0020072290
DOI: 10.1021/jf0706732
Published version: http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i17/abs/jf0706732.html
Appears in Collections:Agriculture, Food and Wine publications

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