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Am. J. Enol. Vitic. 26:2:103-104 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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Wine from Frozen Grapes

Milford S. Brown 1

1 Agricultural Research Service, U. S. Department of Agriculture, Berkeley, California 94710

An antioxidant added to crushed wine grapes prevented the undesirable flavor, color, and odor that otherwise accompany freezing and thawing. Freezing increased the yield of juice and pigment.

Frozen crushed grapes could provide the amateur winemaker a higher-quality alternative to grapejuice concentrates. Their use would also permit increased commercial wine production with limited fermentation facilities.

Accepted on April 1, 1975






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Copyright © 1975 by the American Society for Enology and Viticulture.