Effect of Freezing Fruit on the Composition of Musts and Wines

¹ Department of Food Science and Human Nutrition, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350
² Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.
³ Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA 99164-6330.

Musts and wines of Chardonnay, Chenin blanc, and White Riesling (Vitis vinifera L.) from fresh grapes and grapes frozen to -7°C and thawed to 10°C were compared for composition and sensory quality. Freezing resulted in musts and wines of lower acidity and higher pH. Must soluble solids concentrations were not affected by freezing. Wines made from frozen grapes had higher potassium concentrations, lower total phenol and caffeoyl tartrate concentrations, and similar color when compared to wines made from fresh grapes. Freezing of grapes prior to vinification did not adversely affect sensory preference for the wines.