Analysis on application of different grape varieties in the production of icewine. A review

Ostapenko, V. I.

doi:10.24263/2304-974x-2016-5-4-7

Cited by 6 publications

(9 citation statements)

References 15 publications

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“…Telti kuruk is a late ripening and an autochthonous white grape variety of Ukraine [6]. It should be noted that Riesling and Vidal are the most commonly used cultivars in icewine production in Canada [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Lutskova

Martirosyan

2021

Fermentation

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Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.

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Section: Introductionmentioning

confidence: 99%

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Lutskova

Martirosyan

2021

Fermentation

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“…Canadians use Vidal Blanc [2,3,12]. In the New World, icewine is produced from Merlot and Cabernet Sauvignon [2][3][4][5][6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…The availability of varieties to withstand adverse climatic conditions and the dynamics of their chemical composition for further use in technology of icewines in the scientific literature is almost absent. Only research on Canadian icewines is known from Riesling and Vidal Blanc, where the cool climate contributes to the larger size of the production of such wines [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Suitability of the technical grape variety of the Northern Black Sea Coast in the traditional production for "Iсewine"

Ostapenko¹,

Kameneva²

2017

Ukr. food j.

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“…An agricultural climatic factors and cold resistant cultivars are the main aspects to obtain frozen grapes from vines. The white skinned varieties are widely applicable in atypical technology but recently winemakers have started to freeze dark grapes that also can withstand frosts [2].…”

Section: Introductionmentioning

confidence: 99%

“…To our knowledge icewine from Marselan grapes had not been produced in the world and its aromatic and chemical characteristics also had not been investigated in scientific literature [1], [2], [7], [8]. Marselan cultivar originated from cross-breeding of Cabernet Savingnoun and Grenache in France [3] was chosen due to characteristics appreciated for icewine grapes including thick skin, late maturing variety with a high natural acidity.…”

Section: Introductionmentioning

confidence: 99%

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

2017

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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.

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Analysis on application of different grape varieties in the production of icewine. A review

Abstract: Keywords:Icewine Ice wine Grapes Late maturing Climate

Cited by 6 publications

References 15 publications

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Suitability of the technical grape variety of the Northern Black Sea Coast in the traditional production for "Iсewine"

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

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