Alcohol reduction in wine can be accomplished by a variety of physicochemical approaches that are legal in certain countries but not in others.

The majority of these methods employ one of the low-temperature distillation technique below:

  • Electrodialysis
  • Spining cone column
  • Reverse osmosis
  • Evaporative perstraction
  • Ultrafiltration
  • Nano-filtration
  • Humidification (traditional method of humidification)

Part of these techniques have been developed recently to solve the problem of global warming, which tends to increase the alcohol level of wines while customers are more interested in wines with lower alcohol levels (mainly for health reasons and taste).

Finally, there are many scientific studies that focus on studying how yeast selection can impact the final level of alcohol, as some yeasts tend to produce more alcohol during the fermentation process than others.

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Wine is a gourmet treasure, do not abuse alcohol!

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