Abstract
The aim of this research was the development of technology, which is based on the winemaking from freeze dried grape raw materials. Results of research on the drying of Cabernet Sauvignon grapes were shown. The regimes of preparation of grape raw materials and its subsequent freeze-drying are offered, providing the possibility of successful use in the dried state in the technologies of winemaking. The main feature is the use as a raw material of whole grape berries with skin. The physicochemical analyses, the content of phenolic compounds and sensorial analyses of wine produced by traditional technology, and wine produced from freeze-dried grape raw materials were done. Their comparative evaluation was carried out. It is shown that freeze drying provides a high level of preservation of properties both in raw materials and in the red wine. The sensorial analyses showed that the wine produced by the proposed technology had a more intensive colour and had a slightly more pronounced taste of sweetness and acidity compared to traditional wine. The advantage of this technology is the ability to transport the freeze-dried grape raw materials to any point close to the consumer and to make wine there.
Highlights
The cultivation of grapes is at least 6,000 years old
Our researches showed that grapes of the European red variety Cabernet Sauvignon, assembled in the region of the Krasnodar Territory (Russia), possesses a complex of technological characteristics allowing it used for traditional winemaking and for winemaking from freeze-dried raw grape material for subsequent use throughout the year
We suggested and tested the regime parameters of preparation, freezing and vacuum freeze-drying of raw grape materials
Summary
The cultivation of grapes is at least 6,000 years old. Back in Ancient Greece, the technologies of viticulture and winemaking were widely developed, the grapes began to grow in all regions of the Mediterranean, as well as in the regions of the Transcaucasia. Grape must be processed within a relatively short time after harvest For this reason, traditionally the winemaking is tied to the places of growing grapes. The development of modern technologies for the preservation of food raw materials through vacuum freeze-drying allows radically changing this centuries-old tradition and produce wine, for example, in the North of Russia or in Finland from grapes grown in sunny Australia. Another advantage of this technology is the possibility of winemaking without being bound to the time of year
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