Sensory and chemical characteristics of Canadian ice wines

Abstract

Fifty-one Canadian ice wines, representative of a range of varieties and vintages, were evaluated chemically and 20 wines further evaluated sensorally. Ice wines from British Columbia and Ontario were significantly different for a range of chemical and sensory attributes. British Columbia ice wines had higher titratable acidity, acetic acid and glucose, and lower colour and ethyl acetate content compared with those from Ontario. Apricot, raisin, honey and oak aromas were more pronounced in Ontario ice wines, while British Columbia ice wines had higher intensities of pineapple and oxidized aromas. Riesling ice wines had higher titratable acidity and glucose and lower pH and A 420 values compared with Vidal. Vintage effects were also found for pH, A 420 , glucose, fructose, ethanol and ethyl acetate.

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

“…Information about Icewine grapes was obtained from bibliographic sources including articles, researches [1][2][3][4][8][9][10][11] and thesis [7,52] from Canada and then summarized using statistic data [18][19][20] and wine reports [22][23][24][25][26]41-43] from different countries. As the 1 Icewine (title of wine bottle) is predominantly used by Americans.…”

“…The grapes are harvested at ≤−8 °C and pressed at low temperature to obtain the minimum juice 35° Brix required for icewine in Canada. During pressing, much of the water is retained with the grape skins as ice, while a juice is highly concentrated in sugars, acids and aroma compounds [3].…”

Headspace solid‐phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

“…Samples were delivered by local agricultural distilleries (Pomeranian region). The raw spirits selected for this study (39 samples) differed in organoleptic properties; 13 of them reached the highest rating from sensory analysis performed in accordance with Polish Standard PN-A-79 528-2:2002 (samples 27-39); 13 spirits received diverging ratings during the sensory analysis-some of the evaluating panelists found them to satisfy the standard, some rated otherwise (samples [14][15][16][17][18][19][20][21][22][23][24][25][26]; the remaining 13 samples did not fulfil the organoleptic requirements (samples 1-13). Preliminary sensory analyses of samples were carried out in the laboratory of Sobieski Distillery.…”

“…On the basis of the known literature, nine sensory descriptors were chosen, often used in the analysis of alcoholic beverages: onion/vegetable, earthy/ mouldy, bread/toast, fruity/sweet, chemical/solvent, nauseating, acrid/ penetrating, green/plant and tart. [8][9][10][11][12][13][14][15][16][17][18] A four-point scale of intensity of a given odour was used to evaluate quantitatively the intensity of each of these descriptors: 3 points, very intense odour; 2 points, odour of medium intensity; 1 point, not intense odour; 0 points, no odour. The samples of raw spirits were diluted to 20% ethanol concentration.…”

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

“…In Canada, the maximum allowed acetic acid concentration in Icewine is 2.1 g L −1 , whereas in table wines it is 1.3 g L −1 [2]. The average acetic acid concentration in commercial Canadian Icewines was found to be 1.30 g L −1 , but ranged from 0.49 to 2.29 g L −1 [5]. Acetic acid also contributes to the formation of another undesired wine fermentation.…”