Innovative Drying Technology for the Production of Appassimento Wine

最近，大西洋加拿大，特别是新斯科舍省，被公认为一个新的葡萄酒产区 因为它独特的气候条件。新斯科舍省是生产优质葡萄酒的绝佳地点。 然而，较短的生长季意味着葡萄生产者获得适当糖分的巨大风险。 内容。这种风险可以通过在葡萄酒酿造技术中引入Appassimen来减轻。阿帕西门托是 意大利北部的一种古老的传统做法，采后烘干以浓缩糖和风味。 阿帕西门托葡萄酒酿造技术可能特别有利于大西洋加拿大保持 葡萄采后受控干燥所致的葡萄酒稠度，特别是在天气不佳的情况下 在田野里充分成熟。我们的工业合作伙伴Luckett Vineyards一直在探索这一技术的好处 自2010年以来，该技术采用了小型热干室。阿帕西门托葡萄酒的商业成功 鼓励该公司增加阿帕西门托葡萄酒产量。勒克特的问题是，目前使用的 热干燥不仅不划算，还会对葡萄品质产生负面影响。因为干燥是最关键的一步 在阿帕西门托葡萄酒的生产方面，勒克特表示有兴趣开发新的干燥方式 技术这是Luckett Vineyards和Alex Martynenko博士(Dalhousie)首次合作 他在干燥技术方面拥有丰富的专业知识。这个项目的目标是测试小说 用于葡萄非热干燥的电液动力(EHD)技术。以前的实验表明，EHD 该技术性价比高，适用于水果干燥，但在葡萄干燥方面从未被研究过。在……里面 这项为期6个月的项目将研究EHD对葡萄品质和干燥效率的影响。这个 本项目所获得的知识将用于EHD干燥的进一步发展。预计 EHD干燥的商业应用将使Luckett在生产 适用于国内和国际市场的寒冷气候葡萄酒。

Recently, Atlantic Canada and in particular Nova Scotia, has been recognized as a new wine producing region for its unique climate conditions. Nova Scotia is a prime location for the production of premium-quality wines. However, the short growing season implies significant risk for grape producers to reach appropriate sugar content. This risk could be mitigated by introducing appassimento wine-making technology. Appassimento is an old traditional practice in Northern Italy of postharvest drying in order to concentrate sugars and flavor. Appassimento wine-making technology could be particularly beneficial for Atlantic Canada to maintain consistency of wine due to controlled postharvest drying of grapes, especially if the weather was not favorable for full ripening in the field. Our industrial partner Luckett Vineyards has been exploring the benefits of this technique since 2010, using a small-scale thermal drying chamber. Commercial success of appassimento wines encouraged the company to increase appassimento wine production. Luckett's problem is that currently used thermal drying is not cost efficient and negatively affects grape quality. Since drying is the most critical step in the production of appassimento wine, Luckett has expressed interest in the development of new drying technology. This is the first time partnership between Luckett Vineyards and Dr. Alex Martynenko (Dalhousie University), who has significant expertise in drying technologies. The goal of this project is to test novel electrohydrodynamic (EHD) technology for non-thermal grape drying. Previous experiments showed that EHD technology is cost efficient and suitable for fruit drying, but it has never been studied for drying of grapes. In this 6-month project we are going to study the effects of EHD on the grape quality and drying efficiency. The knowledge gained in this project will be used for the further development of EHD drying. It is expected that commercial application of EHD drying will allow Luckett to gain competitive edge in the production of cold-climate appassimento wines for domestic and international markets.