Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’ Must
Round 1
Reviewer 1 Report
The manuscript entitled “Impact of Steam extraction and maceration duration on wines from frozen"Frontenac" must”; it was investigated the fermentation outcomes related to skin contact for red grapevine musts. The study was written well in terms of language, and the authors should correct the manuscript according to the suggestion:
1. I think the sample size is too small.
2. The innovation of the study should be better introduced and discussed.
3. Introduction should contain more information related to phytochemicals and biological properties of wine. It would be interesting to know the composition of polyphenols of each collected samples.
4. Materials and Methods: Are the samples have not undergone any filtering or centrifugation process or whatever, before being acquired for work?
Author Response
Comments and Suggestions for Authors
The manuscript entitled “Impact of Steam extraction and maceration duration on wines from frozen"Frontenac" must”; it was investigated the fermentation outcomes related to skin contact for red grapevine musts. The study was written well in terms of language, and the authors should correct the manuscript according to the suggestion:
- I think the sample size is too small.
Response: Each treatment contained three replicates to represent the specific fermentation procedure effects. We have ensured this is noted in the manuscript.
Fermentation size could be scaled up in the future, especially when building for sensory evaluations, but for work this limited fermentation volume is sufficient for testing based on published work examining scale of ferment:
Sparrow, A.M. and Smart, R.E., 2015. Fermentation volume studies for red wine experimentation. South African Journal of Enology and Viticulture, 36(3), pp.343-346.
Tristezza, M., Tufariello, M., Capozzi, V., Spano, G., Mita, G. and Grieco, F., 2016. The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for industrial wine production. Frontiers in Microbiology, p.670.
Schmid, F., Li, Y., Liebich, B., Culbert, J., Day, C. and Jiranek, V., 2007. Evaluation of red wine made on a small scale utilizing frozen must. Journal of agricultural and food chemistry, 55(17), pp.7156-7161.
- The innovation of the study should be better introduced and discussed
Response: please check the modified versions of introduction and discussion. Discussion of prior work on hybrid grape fermentation was expanded to include more insight into the relative unknowns.
Introduction should contain more information related to phytochemicals and biological properties of wine. It would be interesting to know the composition of polyphenols of each collected samples.
Response: This is a great suggestion. Due to funding and equipment availabilities, we did not submit our samples for further detailed testing. However, hopefully, future researchers will expand the level of details concerning specific constituent compounds within cold-hardy grapes, musts, and wines.
Here in our introduction, we incorporated addition information about ‘Frontenac’ phytochemical properties from prior publications.
- Materials and Methods: Are the samples have not undergone any filtering or centrifugation process or whatever, before being acquired for work?
- Response: For the testing during fermentation, we did not use filter or centrifugation. There are several reasons: (1) our musts came from wine press or steam juicer, the must were fairly clear; (2) For our fermentation tests, such colors, the must without further clarity represent the real situations of fermentation. As no sedimentation occurred, we anticipate no significant shift in properties; however, given the opportunity to perform further analytical tests in the future using techniques such as HPLC we agree to the required filtration of samples.
Reviewer 2 Report
Line 128-129 - repeating : samples were collected...
Literature references may be included in the methodology.
Please describe the results in more detail.
Conclusion is missing.
Author Response
REVIEW 2
Comments and Suggestions for Authors
Line 128-129 - repeating : samples were collected...
Response: Thank you, we reduced wordiness.
Text has been edited to read: Throughout the first ten days of the fermentation process, samples were collected daily from each vessel in the morning at the first must cap punching each day.
Literature references may be included in the methodology.
Response: Thank you, for sample analysis and statistical analysis, references are mentioned.
Please describe the results in more detail.
Response: Explanations of results and discussion were expanded. Thanks.
Conclusion is missing.
Response: A conclusion summary is added as suggested. Thanks.
Round 2
Reviewer 1 Report
In my opinion manuscript can be publishing in its current form in Fermentation journal.
