Use of dry ice in wine technology

Abstract

This experiment focuses on the use of dry ice for maceration in rose wine. Wines produced using two different methods, a short maceration and a cold maceration for 14 days, are compared in this paper. The wines were made from the Blaufrankisch variety. We focused on analysing total polyphenolic compounds, total anthocyanins, and total flavanols. Antioxidant activity was determined using the DPPH test. Each method was determined spectrophotometrically by a biochemical analyser. We confirmed a higher content of all these measured values in roses in the cold maceration. Polyphenolic compounds were increased by 17% and antioxidant activity by almost 80%. Flavanol content was increased by 170% and anthocyanin content by 50%. Sensory analysis results were interesting as wine produced by cold maceration proved to be more intense and richer in aroma and taste.