Issue |
BIO Web Conf.
Volume 56, 2023
43rd World Congress of Vine and Wine
|
|
---|---|---|
Article Number | 02016 | |
Number of page(s) | 5 | |
Section | Oenology | |
DOI | https://doi.org/10.1051/bioconf/20235602016 | |
Published online | 24 February 2023 |
What are the challenges to producing high quality red wines from interspecific grapes?
Department of Food Science and Human Nutrition, Iowa State University, Food Sciences Building, 536 Farm House Lane, Ames, IA 50011-1054, USA
* Corresponding author: watrelot@iastate.edu
In the U.S. Midwest region, interspecific cold hardy grape cultivars have been developed to be resistant to the harsh cold winter, late spring frosts, and hot and humid summer. However, interspecific grape red wines tend to have higher acidity and lower tannins content than Vitis vinifera wines. This leads to unbalanced wines and an increase of the risk of oxidation and therefore impact the overall quality over time. The content and type of phenolic compounds differ in interspecific grapes and wines, depending on the cultivars, the viticultural practices, the environmental conditions and the wine making process. Because the chemical properties of red wines produced from interspecific grapes compared to Vitis vinifera is not well known, it is a challenge to determine the best wine making practices to produce a high quality wine that remains stable over time. This study focuses on evaluating phenolic compounds, oxidation-related compounds, and sulfur dioxide content in Marquette and Frontenac wines aged in bottles for up to 9 years. The goal is to help improve quality of red wines made from interspecific cold-hardy grape cultivars to increase consumer acceptance and develop optimal wine making practices.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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