Abstract
| Original language | English |
|---|---|
| Title of host publication | 1st International Symposium |
| Subtitle of host publication | Alcohol Level Reduction in Wine |
| Place of Publication | Bordeauxq |
| Publisher | Vigne et Vin Publications Internationales |
| Pages | 78-86 |
| Number of pages | 9 |
| ISBN (Electronic) | 2915883114 |
| Publication status | Published - 2013 |
| Event | International Symposium Oenoviti International Network - Bordeaux Duration: 06 Sep 2013 → … |
Conference
| Conference | International Symposium Oenoviti International Network |
|---|---|
| Period | 06/09/13 → … |
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Review of technological strategies to reduce alcohol levels in wines. / Saha, Bithika; Torley, Peter; Blackman, John; Schmidtke, Leigh.
1st International Symposium: Alcohol Level Reduction in Wine. Bordeauxq : Vigne et Vin Publications Internationales, 2013. p. 78-86.Research output: Book chapter/Published conference paper › Conference paper
TY - GEN
T1 - Review of technological strategies to reduce alcohol levels in wines
AU - Saha, Bithika
AU - Torley, Peter
AU - Blackman, John
AU - Schmidtke, Leigh
N1 - Imported on 03 May 2017 - DigiTool details were: publisher = Bordeauxq: Vigne et Vin Publications Internationales, 2013. editor/s (773b) = Pierre-Louis Teissedre; Event dates (773o) = 6 September 2013; Parent title (773t) = International Symposium Oenoviti International Network.
PY - 2013
Y1 - 2013
N2 - 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.
AB - 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.
KW - Open access version available
KW - Alcohol reduction
KW - Osmotic distillation
KW - Reverse osmosis
KW - Spinning cone
M3 - Conference paper
SP - 78
EP - 86
BT - 1st International Symposium
PB - Vigne et Vin Publications Internationales
CY - Bordeauxq
ER -