North American Fruit Explorers mailing list at ibiblio

[dwoodard@becon.org]

To expand on Claude's accurate description, for icewine the grapes 
must be picked and pressed outdoors in cold weather. Weather that is 
cold enough does not occur early in Niagara; picking is usually done 
in December although in at least one year it had to wait till 
January. Picking and pressing are normally done at night for the cold 
temperatures. Pickers are supplied with hot coffee and food such as 
sausages at intervals. The grapes required to be protected from birds 
while everyone waits for suitable picking weather. You can see that 
there are reasons besides the low yield for icewine being expensive.

Doug Woodard
St. Catharines, Ontario, Canada


--- In nafex@y..., Claude Jolicoeur <cjoli@g...> wrote:
> A 10:30 01.09.19 +0000, vous avez écrit :
> >Does anyone know just what 'ice wines' are and
> >how they are listed at the store?
> >vic NH zone 3
> 
> Vic,
> Here ice wines are labeled simply as "Ice wine"...
> They are produced by pressing partly frozen grapes. What happens is 
than in
> a partly frozen fruit (and this is true also for apples - I make 
ice cider)
> the ice cristals contain almost pure water because water freezing 
point is
> higher than that of a mixture of water and sugar. So when there are 
some
> ice particles in the fruit, the unfrozen liquid that remain will be 
richer
> in sugar and also in acids and other chemicals.
> With pressed apples, the density of the juice obtained is typically 
around
> 1.050. Take the same apples partly frozen and press them, you might 
get a
> juice density around 1.075 - i.e. an increase of 50% of sugar 
content. The
> drawback, however, is that you will extract much less juice - maybe 
1/4 of
> the yield.
> Claude


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