(24) Varietal Apple Wines from Great Plains-grown Cultivars

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  • 1 1University of Nebraska-Lincoln, Food Science and Technology, 253 Food Industry Complex, Lincoln, NE, 68583-0919
  • | 2 2University of Nebraska-Lincoln, Agronomy and Horticulture, 377-J Plant Science, Lincoln, NE, 68583

There is little information regarding processing methods that result in quality and uniformity in varietal apple wines. The object of this research was to determine if apple cultivars grown in the Great Plains region could be used to produce premium quality single cultivar wines, and to establish efficient processing methods that optimize quality. The qualities of single cultivar apple (Malus ×domestica) wines were investigated, including chemical characteristics of the apple juices, e.g. total soluble solids, acidities, and tannin contents. Analyses were performed on the fresh juices, fermenting juices, wines held for 6 months, and the aged wines. Fermentable sugar content was increased either by the addition of sucrose or by the addition of concentrated juice of the same apple cultivar. An optimized method of purge and cold trapping injection capillary gas chromatography was applied to the analysis of some volatile constituents. Profiles of the wine volatiles were analyzed to determine differences among cultivars. The harsh flavors and yeasty odors of the wines diminished after 6 months of storage. Acidity and volatile acidity increased slightly during storage. Tannin contents, fermentation efficiencies and volatile profiles differed among varieties. This research indicated that some apple cultivars grown in the Great Plains produce acceptable single cultivar wines.

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