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.
Follow me on my Social Media
Wine is a gourmet treasure, do not abuse alcohol!
None of this content has been sponsored
I did not receive any gifts or free samples that could be related to this article
EN 
FR 
IT 
ES 
PT 
DE 
JA 
ZH 
KO 
HI 
TH 
VI 
PL 
NL 
EL 
RO 
HU 
CS 
SK 
UK 
SV 
FI 
NB 
DA 
LT 
ET 
LV 
BG 
SL 
TR 
ID 
TL 
MS 
KM