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Sensory and chemical characteristics of Canadian ice wines
Author(s) -
Nurgel Canan,
Pickering Gary J,
Inglis Debra L
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1860
Subject(s) - titratable acid , acetic acid , chemistry , food science , vintage , ice cream , organic chemistry , biochemistry
Fifty‐one Canadian ice wines, representative of a range of varieties and vintages, were evaluated chemically and 20 wines further evaluated sensorally. Ice wines from British Columbia and Ontario were significantly different for a range of chemical and sensory attributes. British Columbia ice wines had higher titratable acidity, acetic acid and glucose, and lower colour and ethyl acetate content compared with those from Ontario. Apricot, raisin, honey and oak aromas were more pronounced in Ontario ice wines, while British Columbia ice wines had higher intensities of pineapple and oxidized aromas. Riesling ice wines had higher titratable acidity and glucose and lower pH and A 420 values compared with Vidal. Vintage effects were also found for pH, A 420 , glucose, fructose, ethanol and ethyl acetate. Copyright © 2004 Society of Chemical Industry