Enology Outreach Seminar

Dr. Christian E. BUTZKE Enology Professor

Indiana Council [email protected] 765.494.6500 enology.butzke.com

Late Wine

Passito Ice Wine

Vidal Blanc Ice Wine

Harvest time Ice Wine

Harvest time Ice Wine

After the first night frost Ice Wine

Frozen cluster BEFORE Ice Wine

Legal definition:

ATF Ruling 78-4, 1978 C.B. 61, allows use of the term "ice wine" for wine made from that were “partially frozen on the vine”. Ice Wine

What’s “frozen”? Ice Wine

What’s “frozen”?

Grapes starting to freeze: <32°F

Grapes frozen solid: <12°F

Optimum ice wine pressing: 16-20°F

Canadian definition: 18°F (-8°C) Ice Wine

Politics vs. wine quality:

• Ice Wine is Canada’s biggest export wine

• Canada is US’ biggest export market Ice Wine

Frozen cluster AFTER pressing Ice Wine

After pressing: -less “snow” remaining Ice Wine

Icewinemaker Ice Wine

Whole Cluster Pressing of frozen grapes Ice Wine

Condensation on wine press Ice Wine

Pressed ice wine juice Ice Wine

I don’t know but I’ve been told ice wine juice is mighty cold … ca. 20°F Ice Wine vs. Late Harvest

Concentration of , acids and aromas

IW: Partial freezing of the berry’s water and pressing of frozen berries

LH: Dehydration of berries via perforation of cell walls by Botrytis fungus “” Late Harvest Examples

TrockenBeerenAuslese Sauterne Vino Santo

Germany & Austria France Italy Botrytis cinerea “Noble Rot”

Late-season infections:

• relative humidity 92+%

• free moisture on berry surface

• temperatures up to 82°F

Legal definition: ATF Rule, 78-4, 1978 ATF C.B. 61, allows the use of "Late Harvest", provided the amount of sugar contained in the grapes at the time of harvest and the amount of residual sugar in the finished wine are accurately stated on the label.

… harvest dates may NOT be stated on labels since such dates would have little meaning due to variations of growing locations, grape varieties, and climatic conditions … Passito

Concentration of sugars, acids, aromas

Dehydration of berries by temperature and humidity-controlled drying Passito Temperature-controlled Drying Purdue Passito @ 75ºF/40% r.H.

Valvin ™ www.nysaes.cornell.edu/pubs/press/current/images/060707ValvinMuscatL.jpg CEB 2005