Freeze Drying of Grape Raw Materials in Red Winemaking 

Abstract

The aim of this research was the development of technology, which is based on the winemaking from freeze dried grape raw materials. Results of research on the drying of Cabernet Sauvignon grapes were shown. The regimes of preparation of grape raw materials and its subsequent freeze-drying are offered, providing the possibility of successful use in the dried state in the technologies of winemaking. The main feature is the use as a raw material of whole grape berries with skin. The physicochemical analyses, the content of phenolic compounds and sensorial analyses of wine produced by traditional technology, and wine produced from freeze-dried grape raw materials were done. Their comparative evaluation was carried out. It is shown that freeze drying provides a high level of preservation of properties both in raw materials and in the red wine. The sensorial analyses showed that the wine produced by the proposed technology had a more intensive colour and had a slightly more pronounced taste of sweetness and acidity compared to traditional wine. The advantage of this technology is the ability to transport the freeze-dried grape raw materials to any point close to the consumer and to make wine there.