Cultivation
Suitability of Grapes for Freezing
Vitis vinifera L.
Technological characteristic of grape varieties determined by the ability of berries to maintain their structure during low-temperature processing, as well as the biological resistance of the crop to damaging frosts during the growing season.
In the reference 121 varieties crop Common grape vine, where this is mentioned in the description.
When assessing the technological suitability of grapes for freezing, the key factors are the mechanical composition of the berries, water-holding capacity, and sugar concentration. Varieties with thick skin and fleshy pulp better maintain their shape integrity after thawing, whereas varieties with delicate skin and high juiciness are better suited for freezing in the form of puree. The rate of passing through the crystallization temperature interval down to -10°C is critical for minimizing the destruction of cellular structures.
In the biological aspect, the sensitivity of Vitis vinifera to frost is caused by the formation of ice crystals in tissues, which leads to loss of turgor and death of plant organs. Unlike species with higher genetic frost resistance, such as V. amurensis, the varietal resistance of Vitis vinifera is directly dependent on the stage of physiological dormancy and the degree of tissue hardening. In winemaking, freezing is also used as a method of cryoextraction to concentrate sugars and modify the biochemical composition of the must.
General information about the subject — on the page Suitability for freezing.
Varieties of Common grape vine mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
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