Alcohol Reduction

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

alcohol reduction, in wine can be achieved by a range of physicochemical methods permitted in some countries but not in others. These include the use of a low-temperature distillation technique such as the spinning cone column, membrane separation techniques such as reverse osmosis, electrodialysis, evaporative perstraction, ultrafiltration, and nanofiltration, as well as the more ‘traditional’ method of humidification. A continuing quest in some quarters for extended hang time and resultant increased alcoholic strength promoted the rapid development of such technologies. Research into the influences on alcohol levels of yeast selection has so far had only limited success.