The Problem With Low-Alcohol Wine (by Diana Goodman)

Posted: December 12, 2012 by wynmaker in Alcohol, Cellars, Light, Low Alcohol, Oenology, Research, Vinification, Wine, Winemaking, Wineries, World wine news
Tags: , , , , , , , , , , , , ,

Low-alcohol-drinks-cut-bo-007

 

The International Organisation of Vine and Wine (OIV) has adopted new definitions of low-alcohol and de-alcoholized wines.

The move by the OIV comes amid a rise in the popularity of low-alcohol wines, with producers such as Skinnygirl targeting female consumers in particular. Other winemakers are seeking to reduce the high alcohol content of their more potent wines, created by factors such as better vineyard management and the picking of grapes later (and riper). Some can have alcohol levels of up to 17 percent. Alcohol reduction can also improve the taste balance of particular wines.

Alcohol is reduced or removed using techniques such as spinning cones and reverse osmosis. Conetech, a California-based company which specializes in “alcohol adjustment,” says it treats six million gallons of wine annually from around 600 clients. It also has plants in Chile, Spain, France and South Africa, with Australia soon to follow.

The difficulty is that the rules governing the use of alcohol-reduction technology vary worldwide.

Read on …

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