Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’ Must

The enology industry in North Dakota is extremely young, with less than twenty years of existence. At times throughout the development viticulture and industries, commercial wine producers have elected to purchase or store fresh harvested grapes as frozen musts. To investigate fermentation outcomes related skin contact for red grapevine musts, a postfreeze experiment was conducted fruit from ‘Frontenac’, one most widely grown grapevines Upper Midwest U.S. Dakota. Four treatments were applied ‘Frontenac’ musts: steam juice extraction, rosé, 1 day after inoculation (DAI) contact, 9 DAI contact. Samples collected daily ten days analyzed progress spectrophotometric monitoring color attributes total phenolics. final wines two bottling. Steam-extracted musts initially darkest; however, they lighter similar rosé lightness. Total phenolics greatest pigments lowest steam-extracted wines. While differences between detected, remained visually similar; this indicates that extraction within freeze–thaw processes may obliterate subtly make it difficult produce light when stored under these conditions. Continued work additional beyond help fine-tune must procedures small-scale wineries growing cold-hardy grapevines.