Effect of Suspension Freeze-concentration Technology on the Quality of Wine

Authors

  • Q. Zhang College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University
  • X. Sun College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University
  • Q. Sheng College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University
  • J. Chen College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
  • W. Huang College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University
  • J. Zhan College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University

DOI:

https://doi.org/10.21548/37-1-757

Abstract

One of the factors that inhibits the development of the Chinese wine industry is that the sugar content of
the grape feedstock is insufficient. In order to produce wine with better qualities using these materials,
concentrating the grape juice could be a good alternative to adding sugars. In this study, suspension freezeconcentration
technology was applied to concentrating grape juice with a low sugar content. The freezeconcentrated
grape juice was made into red and white wines separately. In the control group, red and
white wines were made from chaptalized (sugar-enriched) grape juice. The physical and chemical indexes,
sensory evaluation results and polyphenolic content of the wine were analysed to evaluate the practicality
of applying the freeze-concentration technology in the wine industry. The results show that, after removing
ice every 30 min for approximately 14 h with a -18°C coolant, grape juice with an initial sugar content of
14°Brix reached 23°Brix. Both the red wines and white wines made from freeze-concentrated grape juice
were of a higher quality than the wines made from chaptalised grape juice. Moreover, the phenolic content
was concentrated, which may provide health benefits. Thus, suspension freeze-concentration technology is
a promising alternative to traditional chaptalisation technology.

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Published

2016-06-01

Issue

Vol. 37 No. 1 (2016)

Section

Articles

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