Review of technological strategies to reduce alcohol levels in wines

Bithika Saha, Peter Torley, John Blackman, Leigh Schmidtke

Research output: Book chapter/Published conference paperConference paper

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Lower ethanol content wines are becoming an important style in the range of beverages offered for sale by many wineries as consumers become more attuned to societal attitudes that govern alcohol consumption. The removal of ethanol using various engineering solutions is an important approach for the production of beverages that are more acceptable for certain consumers. Common approaches for ethanol removal include the spinning cone column, reverse osmosis, osmotic distillation, nanofiltration and evaporative perstraction. Each approach has specific advantages and disadvantages and the best approach for ethanol removal from wine is largely determined by the required ethanol reduction, production volumes, capital and operating costs. This review highlights the important features of the commonly used processing techniques for removal of ethanol from wine.
Original languageEnglish
Title of host publication1st International Symposium
Subtitle of host publicationAlcohol Level Reduction in Wine
Place of PublicationBordeauxq
PublisherVigne et Vin Publications Internationales
Number of pages9
ISBN (Electronic)2915883114
Publication statusPublished - 2013
EventInternational Symposium Oenoviti International Network - Bordeaux
Duration: 06 Sep 2013 → …


ConferenceInternational Symposium Oenoviti International Network
Period06/09/13 → …


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