Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes
2014
Jeon, E.J., CJ CheilJedang Corporation, Ansan, Republic of Korea | Kim, J.S., Podomaul Corporation, Yeongcheon, Republic of Korea
The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and 40.8¡�Bx by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and 40¡�Bx, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and 40¡�Bx, respectively. It was observed that the red and violet colors of ice wines at 34 and 40¡�Bx became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and 40¡�Bx showed higher intensities in color, flavor, and overall preference.
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