One of the factors that inhibits the development of the Chinese wine industry is that the sugar content ofthe 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 freezeconcentrationtechnology was applied to concentrating grape juice with a low sugar content. The freezeconcentratedgrape juice was made into red and white wines separately. In the control group, red andwhite 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 practicalityof applying the freeze-concentration technology in the wine industry. The results show that, after removingice every 30 min for approximately 14 h with a -18°C coolant, grape juice with an initial sugar content of14°Brix reached 23°Brix. Both the red wines and white wines made from freeze-concentrated grape juicewere of a higher quality than the wines made from chaptalised grape juice. Moreover, the phenolic contentwas concentrated, which may provide health benefits. Thus, suspension freeze-concentration technology isa promising alternative to traditional chaptalisation technology.
Discussion(0)
No comments yet. Be the first to comment.