Haskap Wine
Haskap Wine
Haskap Wine
Hasskap Wines
W at
a the grappe wines.
U off S Fru
uit Pro
ogram A deeep burgundyy color is also a trademark w wine
Peterr Reimer attribbute which H
Haskap shares with Grapes..
Conssumers associate this colorr with richnesss,
A small but serious fru uit wine indusstry is flavoour, and age ffighting phytoochemicals likke
beginning g to emerge in n Saskatchewaan. This is resveeratrol. Haskkap has this coolor in abunddance.
due, in paart, to recent legislation whhich aims to But w while intensee, this color iss not inky, a trrait
nurture suuccessful grap pe, and non-grrape, cottage whicch some hardyy wine grapess are known tto
wineries. These wineries are drivin ng a search displlay. We’ve aalso noticed thhat after Haskkap
for fruit which
w is reliab
bly productivee, and hardy, juicee is fermentedd, the color mmaintains its
while resu ulting in a quaality fermenteed product. burggundy color, eeven when dilluted. Fresh
Some of Saskatchewan
S n’s fruit wine makers have Haskkap juice fadees to a bluish hue when dilluted.
discovered Haskap, and are beginnin ng to see the
full potenntial of the fruuit. Haskap is a fruit which
has rich color, is full off flavour, andd depending
on the reccipe, could be adapted for both
b fruit
wine and dry table win ne markets. Some
S tasters
have even n gone as far as a to say the wine
w made
from Hask kap has a flav vour comparaable to grape
wines likee Cabernet Saauvignon.
Yeasts are generally categorized into which We created a little experiment to help us find the
grapes or wine styles they compliment the most. right yeasts for the job. We mixed a 6 gallon
batch of must, and added everything except for
Red wine yeasts: These yeasts are generally the yeast. We split the must up into 6 individual
good at increasing mouthfeel (polysaccharides). 1 gallon batches and pitched each with different
They also must not inhibit malolactic yeast. The yeasts were chosen for us by a wine
fermentation. supply company in Ontario as yeast which might
work well for fruit wines.
White wine yeasts: Generally good at elevating
volatile terpenes and aromatics. (smells like The chart below plots sugar levels in the wine
pear, or citrus) vs. date. The lines which drop rapidly before
becoming nearly horizontal are the plots of fast
Fruit wine yeasts: Yeasts specifically selected fermenters. These would work well as killer
for use in fruit wines are relatively rare. Usually yeasts, overpowering any naturally occurring
grape wine yeasts are selected based on yeasts, and for high alcohol fermentations.
fermentation characteristics which are thought to However, the faster fermenters usually generate
compliment the flavour of the fruit in question. more heat, which can influence more delicate
Popular fruit wine yeasts are often acid reducing fruity flavours. Slower fermenting yeasts are
and are selected to bring out fruity aromatics. known to generally maintain the more delicate
flavours.
13
Sugar Content vs. Time
12
11
Lalvin 71B
Brix 10 Zymaflore VL2
W15
Lalvin V1116
9
Laffort F33
Zymaflore VL1
8
7
24/04/2010 28/04/2010 02/05/2010 06/05/2010 10/05/2010
After taste testing, we found that the slower makers, reviewers, and growers from eastern
fermenting yeasts tested above average. Fruity wine making regions. They suggest that some
aromas and cherry flavours were more suitable wine styles for Haskap might include
prominent in the wines made with slower table wines, social wines, and ports.
fermenting yeasts. We also found that the faster
fermenting yeasts were considered more grape Table wines are typically drier wines, and are
wine-like than the slower fermenters. meant to compliment meals. To make this sort
of wine you would want to add just enough
Haskap Wine styles sugar to have the wine ferment to dryness. A
little bit of sugar left over works well to counter
Grape wines are usually separated into their the acid. Oak and Tannin are two common
grape cultivars, or regions where they’re grown. additives in this style wine.
But within these designations also exist different
ways of making wine from these grapes. These
include social wines, table wines, apertifs,
digestifs and ports. The flavour of Haskap
lends itself to a number of these wine styles. At
a Vitinord Northern Winemaking conference we
made a number of connections with wine
Instrructions:
This is a simple
s recipe that worked for us. Afteer about a weeek, the liquid can be separaated
These are by no meanss hard and fast rules. Havee fromm the pulp andd added to a gglass or food ggrade
fun and exxperiment, an
nd by all meanns let us stainnless vessel. TThis is when oak should be
know whaat you find. addeed, again, if thhis suits the sttyle. Let stannd for
at leaast 1 month. Filter and boottle.
Ingredients:
For mmore informaation about Haskap and othher
6k
kg Haskap cropps go to: www
w.fruit.usask.cca
4k
kg sugar
Water
W to 5gallo
ons
Yeast
Y Nutrientt
Potassium Mettabisulphate
Wine
W Tannin(ssomething lik ke Tannin
Plus works besst)
30
0-40g Oak ch hips