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From natural freezing to juice and finished wine
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Process of natural freezing and pressing on the vine. Confirm temperature and juice conditions based on current state regulations. To the supporting reference ↓
FIELD NOTE 01
Natural freezing on the vine
Icewine separates water, which remains as ice, from concentrated juice by pressing grapes that have naturally frozen on the vine while they are still frozen. This method is distinct from processes where ingredients are frozen in freezers after harvest. Because ripe fruit is left on the vine until winter, there are increased risks to yield and harvest timing.
FIELD NOTE 02
Temperature and must sugar level
Under BC VQA regulations, grapes must freeze naturally on the vine at -8°C or below and are pressed continuously while still frozen. Each press yield must have a minimum of 32° Brix, and the combined must in the fermentation vessel must average at least 35° Brix. Meeting only the temperature requirement is not sufficient; the must's concentration is also tested.
FIELD NOTE 03
Distinguish between Brix and residual sugar.
Brix is a scale for assessing sugar in the grape must and is not the same as the residual sugar in g/L of the finished wine. Compare varieties such as Vidal and Riesling, and consider the acid-sugar balance post-fermentation. Even if a wine is made from late harvest grapes, it may not meet the conditions for natural freezing, so do not treat Late Harvest and Icewine as synonymous.
Incorrect. This is an indicator of must sugar content, which is different from the residual sugar in the finished wine.
PAUSE & REFLECT
Check your understanding.
Does 35°Brix mean the finished wine has a residual sugar of 35g/L?
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Incorrect. This is an indicator of must sugar content, which is different from the residual sugar in the finished wine.
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Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- British Columbia: Wines of Marked Quality Regulation – Current version including the 2025 amendments ↗
- Ontario Wine Appellation Authority: Indications and varietal/winemaking categories ↗