Journal of Food, Agriculture and Environment

Vol 5, Issue 3&4,2007
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Polyphenol content and browning of Canadian icewines


Paul A. Kilmartin 1, Andrew G. Reynolds 2*, Vinay Pagay 2, Canan Nurgel 2, Robin Johnson 2

Recieved Date: 2007-04-28, Accepted Date: 2007-07-22


The polyphenol composition of a range of Ontario icewines and late harvest wines was quantified. For 1999-2000 experimental wines, the FAUX icewines (harvested above -8°C and before 18 December) had high concentrations of hydroxycinnamates (10 to 37 mg/L in Riesling; 53 to 82 mg/ L in Vidal) which dropped to concentrations below 10 mg/L for the REAL icewines (harvested at temperatures -8°C or below and after 28 December). However, in 2002 experimental icewines, high concentrations of hydroxycinnamates were seen in both REAL and FAUX wines (40 to 84 mg/L in Riesling; 106 to 129 mg/L in Vidal), but all of the grapes were harvested before 11 December. Low to moderate concentrations of total hydroxycinnamates were observed in commercial icewines (10 to 40 mg/L) and late harvest wines (5 to 60 mg/L). Freeze concentration during icewine making appears to have substantial impact upon polyphenol composition and concentration, but time of harvest and growing season appear to be equally important.


Polyphenols, icewine, browning, Vidal, Riesling

Journal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 3&4
Category: Food and Health
Pages: 52-57

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