"gwoolam" > wrote:
> Does freezing fruits for months have an advantage over freezing for days??
> It would seem to me that once the fuit is frozen the cell walls are broken
> and extended time would have no advantage. Just curious.

There's not really an advantage. Darlene is right that the fruit does
deteriorate with time. The lower the temperature, the slow the rate.
Various studies have shown that the freezing of fruit juices at
temperatures below –18 C (0 F) preserves the flavours of the juice
almost perfectly.

Darlene also mentioned freezer burn. This is due to oxygen exposure,
and does not directly have anything to do with freezing duration.

Ben
Improved Winemaking
http://members.tripod.com/~BRotter/