Which technique concentrates grape must by freezing grapes at the winery?

• A. Drying grapes on the vine
• B. Noble rot
• C. Cryoextraction
• D. Freezing grapes on the vine

Answer: (C)

Concentrating grape must by freezing grapes at the winery is cryoextraction. In this method, harvested grapes are frozen in a controlled winery setting and then pressed. The water inside the berries forms ice, which is left behind, while the pressed juice is concentrated in sugars and flavors. This produces a must with higher sweetness potential and richer character before fermentation. It differs from freezing on the vine, which yields ice wine produced from grapes that freeze naturally on the vine, and from other concentration methods like drying on the vine or noble rot, which concentrate sugars through dehydration or fungal action rather than freezing.