The simple sugars in the indoor sprouts cannot mature enough to change into complex carbohydrates, and that is why it is sweet like syrup. Outdoor grass matures just before the jointing stage and creates a smooth grass taste. It is in the ground for over 200 days compared with 7 - 10 days indoors. At great expense we now have an organic farm in Ontario, where we plant winter wheat and harvest it in the spring. We have about three weeks per year to do this.
Lab reports show little change in the nutrients even after up to three years in the freezer.
Freezing doesn't harm it, it is heat that does. Our work now is trying to convince those who have sworn off wheatgrass juice, because of past reactions, to try it again. His reaction to indoor grown wheatgrass was with his throat swelling up to the point where it was hard to breathe. At the Expo West show in Anaheim, I met him and explained why he reacted to it. I convinced him to try our wheatgrass and with a shaking hand he did.