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KMID : 0380620140460020173
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.173 ~ p.179
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Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes
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Jeon Eun-Jeong
Kim Jae-Sik
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Abstract
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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 40.8oBx by freeze drying and were then fermented. The contentof reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and40oBx, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34and 40oBx, respectively. It was observed that the red and violet colors of ice wines at 34 and 40oBx became dominantcompared to the controls. In sensory evaluation studies, ice wines at 34 and 40oBx showed higher intensities in color,flavor, and overall preference.
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KEYWORD
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Muscat Bailey A, freeze-drying, ice wine, fermentation
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