Production Technologies for Reduced Alcoholic Wines

Research output: Contribution to journalArticle

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Abstract

The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre or post fermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilise thermal distillation for alcohol removal is generally unfavourable. This negative perception from consumers has focused attention on non-thermal production processes and the development or selection of specific yeast strains with down-regulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine.
Original languageEnglish
Pages (from-to)R25-R41
Number of pages17
JournalJournal of Food Science
Volume77
Issue number1
DOIs
Publication statusPublished - Jan 2012

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Wine
alcohol abuse
wines
production technology
Technology
alcohols
Alcohols
ethanol
Ethanol
Fermentation
fermentation
consumer attitudes
wine quality
consumer acceptance
winemaking
Distillation
distillation
sales
Marketing
marketing

Cite this

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title = "Production Technologies for Reduced Alcoholic Wines",
abstract = "The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre or post fermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilise thermal distillation for alcohol removal is generally unfavourable. This negative perception from consumers has focused attention on non-thermal production processes and the development or selection of specific yeast strains with down-regulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine.",
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Production Technologies for Reduced Alcoholic Wines. / Schmidtke, Leigh; Blackman, John; Agboola, Samson.

In: Journal of Food Science, Vol. 77, No. 1, 01.2012, p. R25-R41.

Research output: Contribution to journalArticle

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AU - Schmidtke, Leigh

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AU - Agboola, Samson

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AB - The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre or post fermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilise thermal distillation for alcohol removal is generally unfavourable. This negative perception from consumers has focused attention on non-thermal production processes and the development or selection of specific yeast strains with down-regulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine.

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