New fermentation concept will provide unique Danish fruit wines – University of Copenhagen

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Department of Food Science > Research projects > Design and Consumer Behavior > 73.NatVin

03 September 2015

New fermentation concept will provide unique Danish fruit wines

The hypothesis is that a naturally slow fermentation process – a consequence of the Danish winter climate – will have a positive effect on the concentration of flavour components, which can be controlled through real-time process analysis.

The overall goal is to reduce waste and utilise the unique flavour characteristics of traditional Danish apples and to significantly reduce the use of fertilisers and fungicides.

Danish fruit wine producers will acquire new knowledge and evidence regarding the quality potential of local apple varieties as the basis for product development and for increased uniqueness and quality of fruit wines.

New fermentation concept will be tested and adapted for optimal results

The control of spontaneous fermentation is essential for flavour development, as growth of unwanted microorganisms can result in off-flavours.

A central control element is based on the timing of turnings of wine at selected times and after periods of frost. In this context, rapid analysis of the pH, alcohol level and sugar composition of the wine is of paramount importance. 

Maximum process control will be achieved through near-infrared (NIR) analysis, which is ideal for process control as rapid results can be achieved using this technology.

Original title: Udvikling af naturnær frugtvin og frugtvinskultur i Danmark - NatVin

Start date: January 2014

End date: December 2017

Grant donor:

Green Development and Demonstration Programme

FOOD grant: DKK 3,044,000

Total budget: DKK 10,177,000