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- Publisher
- Wiley
- Copyright
- © 2009 Australian Society of Viticulture and Oenology Inc.
- ISSN
- 1322-7130
- eISSN
- 1755-0238
- DOI
- 10.1111/j.1755-0238.2009.00055.x
- Publisher site
- See Article on Publisher Site
Abstract
Background and Aims: In an effort to protect the development of the icewine production industry, this study aimed to find indicators to distinguish between authentic and non‐authentic icewines. Methods and Results: Fully ripened berries were used to prepare three types of high‐sugar grape juices: naturally frozen juice, refrigerator‐frozen juice and concentrated juice. The content of phenolic acids and flavan‐3‐ols in the samples before and after fermentation was assayed. Significant differences were found in the individual level of most phenolic acids and flavan‐3‐ols except chlorogenic acid, sinapic acid and (−)‐epicatechin among the three types of high‐sugar juices. At the end of fermentation, there were significant differences in the wines, not attributable to the influence of yeasts. Conclusions: Vanillic acid, caffeic acid, (−)‐epigallocatechin gallate, gentisic acid and syringic acid may be used as indicators of authentic icewine. Significance of the Study: This work provides a basis for distinguishing authentic icewine and controlling icewine quality.
Journal
Australian Journal of Grape and Wine Research – Wiley
Published: Oct 1, 2009