Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages
Reverse osmosis and spinning cone columns are promising techniques for reducing alcohol content in wines. Most wineries are only interested in reducing ethanol content by one or two alcoholic degrees in order to obtain more balanced wines. However, new consumption habits and alcohol safety laws hav...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2021-02-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/4621 |
| Summary: | Reverse osmosis and spinning cone columns are promising techniques for reducing alcohol content in wines. Most wineries are only interested in reducing ethanol content by one or two alcoholic degrees in order to obtain more balanced wines. However, new consumption habits and alcohol safety laws have induced the wine industry to produce new beverages from non-alcoholic or low alcohol wines. The aim of this study was therefore to evaluate the impacts of the dealcoholisation of wines by reverse osmosis and spinning cone columns on the sensory characteristics of the final product.
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| ISSN: | 2680-4905 |