Development of an efficient process for the thawing of frozen fruit to mitigate spoilage and juice loss prior to wine fermentation
Applied Research project date: Jan 2021 – Dec 2021
Making wine using both fresh and frozen fruits and their juices is considered a viable alternative for utilizing surplus and overripe fruits to generate additional revenue for fruit growers. Fruit forward is a popular term used to describe a style of wine where fruit flavours are dominant.
The current manual fruit thawing method used by Maan Farms Estate Winery is inadequate and wasteful, which adversely impacts the company’s bottom line. Several methods and types of equipment, including heat tunnel conveyors and continuous thawing machines, are commercially available to thaw frozen fruit prior to processing.
The goal of this project is to develop a fruit thawing process that will mitigate product loss and maximize the amount of quality fruit juice prior to fermentation. Research findings from this project will benefit the company by improving its winemaking process through increased product consistency, higher product yield and reduced production costs.
Researcher:
Marissa Neuner
Research Partner:
Maan Farms Ltd.
Applied Research
Okanagan College’s applied research agenda is driven by employees who are interested in participating in and contributing to solving problems and acquiring solutions for business, industry and community partners. Applied research provides students with enhanced real-world, hands-on learning experiences and it deepens the learning and teaching experiences that employees extend to students.