Home » Journal Entries » Effect of Suspension Freeze-concentration Technology on the Quality of Wine

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

Qianwen Zhang, Xianagyu Sun, Qiming Sheng, Jinquan Chen, Weidong Huang, Jicheng Zhan

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.

Freeze concentration, grape juice, wine polyphenols

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