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Abstract
The artificial methods of must concentration were discussed in current study: the microwave vacuum dehydration, reverse osmosis and cryoextraction. The main factor of using of alternative ways is deficiently low temperatures in winter period that are necessary for freezing grapes on vine according to the classical technology. The benefits and disadvantages of using of non-classic processes to obtain sweet musts were shown. The physical, chemical and sensory characteristics of wine made from grapes previously frozen by alternative and natural ways were analyzed. Indicators influencing on price of icewines and dessert wines bottle including agricultural climatic, technological and marketing factors were determined. Detailed indicators highlight specificity of used technology and represent consumer preferences. Producers of winemaking regions of Argentina, New Zealand, Israel, Ukraine and Australia adhere to provisions that are inconsistent with the standards of Canada and the European countries regarding the icewine output. These instruments determine the processing of grapes and parameters reflect on parameters of the finished product.
Highlights
Formulation of the problemThe method of production influences on sensory and chemical attributes of wines and in the view of economic value on price per bottle
Icewine is a rare type of wine, the classic technique of which is harvesting of grapes that have been frozen on vine during low temperatures
The aims of study were 1) to discuss alternative methods of dessert wine production including icewine, 2) to explain main factors influencing on price of premium dessert wines
Summary
Formulation of the problemThe method of production influences on sensory and chemical attributes of wines and in the view of economic value on price per bottle. Icewine is a rare type of wine, the classic technique of which is harvesting of grapes that have been frozen on vine during low temperatures. There are not strict rules in grape processing regard to ways of freezing among countries thereby dessert wines are produced by artificial methods.
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