Analysis of market current state and historical roots of ice wine production

Ostapenko, V. Z.; Ткаченко, Оксана Борисовна; Іукурідзе, Е. Ж.

doi:10.15587/2312-8372.2016.80653

Cited by 4 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A cold resistant of variety was determined through leaving grapes on vines after major of harvest had been picked for another wine types from vineyards of Shabo. Riesling is considered as king of icewine grapes in the world [4] but unfortunately due to the distribution of precipitation most of which was high in months of autumn cultivar was rotten in Northen Black Sea coast, Odesa region, Ukraine ( Figure 1). …”

Section: Introductionmentioning

confidence: 99%

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

2017

Self Cite

View full text Add to dashboard Cite

Keywords:Icewine Marselan Freezing Northen Black Sea coast. Introduction. The purpose of research was to determine the impact of different freezing methods of Marselan grapes on sensory and physicochemical compositions of obtained icewines.Materials and methods. Sweet wines were obtained by two ways of freezing of Marselan grapes: naturally and alternativecryogenic extraction. The production and physicochemical parameters of wines were conducted in agreement with the provisions of the International Organization of Vine and Wine relating to icewine technology. Quantitative and qualitative composition of aromatics in sweet wines were determined by gas chromatography. Sensory analysis consistent with ISO 8586-2 showed the organoleptic attributes of dessert wines.Results and Discussion. According to the agricultural climatic resources of Northen Black Sea coast exactly in Odesa region red variety Marselan is suiTable for processing into dessert wine of premium sector. Freezing of grapes by cryogenic extraction was slower and at a lower temperature (-10ᵒC) compare to natural method (harvesting at -7ᵒC) for obtaining of must with a high sugar content.The chemical composition of the wine grape Marselan, frozen in various ways were not significantly different. Positive correlations among the variables responsible for the content of sugar, ethanol and volumetric mass concentrations of volatile acids were observed in both samples. 35 and 37 aroma compounds were found in wines made by natural (NF) and alternative freezing (AF) respectively by gas chromatography. Concentrations of alcohols in both wines were the highest among aroma volatiles counting more than 60 % and 40 % in wines of NF and AF accordingly. Esters, higher alcohols, volatile acids differ in mass concentration, and C 6 compounds were found only in the wine produced from grapes frozen on the vine. Sensory analysis showed differences in intensity of fruit notes, hints of nuts and longitude of aftertaste.Conclusions. The results of the research demonstrate the peculiarities in the formulation of unique aromatic and chemical profiles of icewines made from Marselan, as well as a way of freezing affects the defining characteristics of the wines.

show abstract

Section: Introductionmentioning

confidence: 99%

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Today, Canada is the largest producer of icewine, but not the only one. It is also produced in Germany, Austria, Croatia, Luxembourg, Slovenia, Czech Republic, Hungary and the popularity of these unique wines is increasing every year [1].…”

Section: Introductionmentioning

confidence: 99%