Brent Trela*
*Northern Crops Institute, 1240 Bolley Drive, FARGO, ND, 58102 
(brent.trela@ndsu.edu)

Chemical and sensory analyses were evaluated on wines made from fresh and frozen Frontenac grapes and frozen honeyberries (haskap) individually fermented at 300 g microscale using four different pomace maceration techniques: 1) continuously submerged cap; 2) emersion blended/accentuated cut edges (ACE); 3) twice-daily cap submersion/plunging; and 4) twice-daily inversion by container rotation. The musts were fermented with 0, 1, 2, and 5 days of skin contact after yeast inoculation. Sample collection occurred at crush, press, and first racking at 30 d for fermentation progress, basic chemistry, color attributes, and total phenolics. Wine sensory evaluation occurred 90 d after inoculation. ACE and continuous cap-submerged wines from frozen grapes were expected to have higher pH, total phenolics, red color, tannin, bitterness, and astringency than other methods. Fermentation and analyses are currently in progress. These results will reveal the differences among fresh and frozen fruit, maceration duration, and treatments to characterize their chemical and sensory impacts. The results will support rapidly approximating macro volume cellar technique results on a laboratory microscale and stylistic winemaking decisions.

Funding Support: Northern Crops Institute