Journal of Food, Agriculture and Environment




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


Influence of variety, wine style, vintage and viticultural area on selected chemical parameters of Canadian Icewine


Author(s):

George J. Soleas 1, Gary J. Pickering 2*

Recieved Date: 2007-05-05, Accepted Date: 2007-08-08

Abstract:

Icewine is a premium Canadian product made from grapes that have been allowed to freeze naturally on the vine. When pressed in their frozen state, they yield juice and finally wine highly concentrated in sugar and flavour compounds. This study surveyed a comprehensive range of Icewines (348) and reports on their chemical composition and how this is mediated by variety (Vidal, Riesling, Gewurztraminer, Chardonnay, Cabernet Franc and Cabernet Sauvignon), vintage (2000-2004), province-of-origin (Ontario, British Columbia and Nova Scotia) and style (‘standard’, sparkling and oaked). In addition, data on icewine juice ºBrix (JB) was collected where possible, and related to wine composition. Wines from British Columbia had the highest residual sugar (RS) and those from Nova Scotia the lowest, while free SO2, total SO2 and sorbic acid also differed between provinces. Vintage was a source of variation for JB, RS and sorbic acid (SA). Grape variety influenced JB and volatile acidity (VA), and VA and SA varied with wine style. A number of analytes were positively correlated, including JB, VA and RS. We conclude there is stylistic divergence between the provinces and that Icewine is a complex and heterogeneous wine style.

Keywords:

Ice wine, icewine, Eiswein, chemical composition, Riesling, Vidal, Ontario, British Columbia, Nova Scotia


Journal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 3&4
Category: Food and Health
Pages: 97-101


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :