Progressive Freeze-concentration of ‘Kyoho’ Grape (<i>Vitis Labruscana</i> Bailey) Juice and Its Application to Wine Making

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  • 界面前進凍結濃縮法による巨峰果汁濃縮とそれを用いたワイン製造
  • カイメン ゼンシン トウケツ ノウシュクホウ ニ ヨル キョホウ カジュウ ノウシュク ト ソレ オ モチイタ ワイン セイゾウ

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Abstract

<p>Progressive freeze-concentration (PFC) of ‘Kyoho’ grape (Vitis Labruscana Bailey) juice was carried out by a tubular ice system with circulation pump and the original juice at 19.5 Brix was concentrated up to 29.9 Brix. The PFC-concentration was proved to give a high quality concentrate with no substantial change both in organic acid distribution and flavor profile. The PFC-concentrated ‘Kyoho’ grape juice was fermented to produce a ‘Kyoho’ grape wine with 17.1 vol-% alcohol content, showing that a high alcohol content can be obtained without chaptalization in the present method. After the fermentation, some changes were observed both in the organic acid distribution and the flavor profile. As a whole, however, the ‘Kyoho’ grape wine retained enough amount of original ‘Kyoho’ grape flavors. The present results suggest a possibility to produce a new-type ‘Kyoho’ grape wine with rich ingredients and flavors.</p>

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