The use of Reconstituted Grape Concentrate for Dry Table Wine Production

Abstract

The effects of concentration at several induced levels of heat treatment on wines made from reconstituted concentrate after storage for various periods at different temperatures were investigated. The temperature at which the concentrate is stored exerts the most important influence on the quality on the wine made from the various concentrates. A time-temperature relationship was also shown to exist; the longer the time at any given level of storage temperature, the lower the quality of the wine. The heat effects received during concentration are important, but mainly in their effects on the color of the wine, and only slightly, but significantly, on the other sensory attributes if the color differences are masked. Storage of 86°F was found to cause more total residual "sugars" in the wines made from the reconstituted concentrate, held of this temperature. The excess residual "sugar" was nor glucose or fructose, and was postulated to be hydroxymethylfurfural or a similar compound.

Two general conclusions can be stated from this study: 1) concentrates used for dry table wine making (or any other kind of wine making) should be stored at a low temperature, as close to 32°F as is possible; and 2) they should be produced from good-quality grape juice by economically feasible methods yielding the minimum of heat damage.