Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

• Published in: Foods Vol. 9; no. 11; p. 1529
• Main Authors: Ruiz-Rodríguez, Ana, Durán-Guerrero, Enrique, Natera, Ramón, Palma, Miguel, Barroso, Carmelo G.
• Format: Journal Article
• Language: English
• Published: MDPI AG 24.10.2020; MDPI
• Subjects: cryoextraction; Food; grapes; Quality management; Testing; volatile compounds; Wine; wines; Oman
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9111529

Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.