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

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....