Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

Article

Analysis of alternative methods and price politic of icewine production

DOI: 10.15673/fst.v11i2.507 (eng)

  • V. Ostapenko
  • O. Tkachenko
  • E. Iukuridze

Abstract | Full Text: The artificial methods of must concentration were discussed in current study: the microwave vacuum dehydration, reverse osmosis and cryoextraction. The main factor of using of alternative ways is deficiently low temperatures in winter period that are necessary for freezing grapes on vine according to the classical technology. The benefits and disadvantages of using of non-classic processes to obtain sweet musts were shown. The physical, chemical and sensory characteristics of wine made from grapes previously frozen by alternative and natural ways were analyzed. Indicators influencing on price of icewines and dessert wines bottle including agricultural climatic, technological and marketing factors were determined.  Detailed indicators highlight specificity of used technology and represent consumer preferences. Producers of winemaking regions of Argentina, New Zealand, Israel, Ukraine and Australia adhere to provisions that are inconsistent with the standards of Canada and the European countries regarding the icewine output. These instruments determine the processing of grapes and parameters reflect on parameters of the finished product.

Keywords:

  • icewine
  • dessert wines
  • alternative methods
  • price
  • quality