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Alcoholic drinks from Canada
Ice wine is a sweet wine made from grapes left to freeze on the vine. The grapes are picked and pressed while frozen, so only a small amount of very sugary juice runs out. That juice ferments slowly for weeks or months and stops while the wine is still very sweet.
| Grapes frozen on the vine | Artificial freezing is not allowed under the OIV definition[kolotylo2026] |
| Wine yeast (Saccharomyces cerevisiae) | Usually selected strains of S. cerevisiae or S. bayanus; spontaneous fermentation is also allowed in China[kolotylo2026] |
| Sulphur dioxide50 mg/L | As added to the juice in one Vidal trial[tian2026] |
| Starter | defined-culture (wine yeast) |
Total time across the recorded steps: 31 days
What changes: Starting material: grapes frozen hard on the vine
German law requires frozen grapes at harvest and pressing but sets no temperature; the OIV -7 °C is the working reference there. Output: frozen grape clusters.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ice wine is a sweet wine made from grapes left to freeze on the vine. The grapes are picked and pressed while frozen, so only a small amount of very sugary juice runs out. That juice ferments slowly for weeks or months and stops while the wine is still very sweet. Made in 5 steps over 31 days. The longest step, ferment slowly, takes at least 30 days (Kolotylo V. and Gniewosz M. 2026) and runs at 15–17 °C (Kolotylo V. and Gniewosz M. 2026). Saccharomyces cerevisiae and S. bayanus does most of the fermenting.
| Main step | at least 30 daysReported[kolotylo2026][tian2026] | Ferment slowly |
|---|---|---|
| Temperature | 15–17 °CReported[kolotylo2026] | Ferment slowly |
| Acidity | pH 4Measured[tian2026] | Press the grapes while still frozen |
The method is a white wine, but the grapes freeze on the vine first. Picking and pressing frozen grapes leaves the water behind as ice, so the juice holds 35 °Brix or more in Canada. Fermentation is slow and stops early, leaving the wine very sweet. Unlike noble-rot wine, the sugar is concentrated by frost, not by mould.
After stabilisation, sulphur dioxide and often potassium sorbate are added to prevent unwanted microbial activity. Because of the high residual sugar, the wine is sterile-filtered before bottling.
Every number is labelled with how it is known. How this atlas is made
The first well documented ice wine harvest was in 1830 at Dromersheim near Bingen, in Rheinhessen. Some accounts place one near Würzburg in 1794. Canadian ice wine began in the 1980s, and Canada became the largest producer.
