Effect of yeast strain on aroma compounds in Cabernet franc icewines

Synos, Kinga; Reynolds, Andrew G.; Bowen, Amy

doi:10.1016/j.lwt.2015.05.044

Cited by 54 publications

(45 citation statements)

References 41 publications

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“…Despite Canadian winemakers who try to obtain ice wine with 9-12 % alcohol [12], elite wines from the Federal Republic of Germany contain lower level of ethanol typically 7-9 %. This fact can be explained by timing harvest contributed largely on concentrating of grapes that in Europe is minus 7 °C.…”

Section: Research Resultsmentioning

confidence: 99%

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

Ostapenko

Ткаченко

Іукурідзе³

2016

TAPR

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Section: Research Resultsmentioning

confidence: 99%

“…To our knowledge, these are only studies devoted to ice wine beginnings in Canada; ice wine composition is also described by authors from this country [10][11][12][13][14][15].…”

Section: Literature Reviewmentioning

confidence: 99%

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

Ostapenko

Ткаченко

Іукурідзе³

2016

TAPR

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“…The intense advertence is devoted to choice of yeast strain that contributes to chemical and sensory attributes thereby question of optimal and suiTable yeast for icewine is still discussed by major of producers and researchers [7], [8], [9], [10], [11]. Before fermentation musts were clarified by Microcol bentonite alpha (Laffort CO., France) with concentration of 1g/l combined with Polylact (Laffort CO., France) for effective fining.…”

Section: Methodsmentioning

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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“…Therefore, the most of articles, investigations and research works are dedicated to ascertaining of convenient yeast strains for providing fermentation [51], [43], [53], [54], [55]. The only weather condition required for a successful harvest is the amount of time between the desired temperature.…”

Section: Impact Of Grapes On Sugar and Alcohol Content In Icewinementioning

confidence: 99%