We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
METHODS FOR PRODUCING LOW-ALCOHOL WINE I. VITICULTURAL AND PRE-FERMENTATION STRATEGIES.
- Authors
V. R., FILIMON; Şt., SANDU-VILLE; F. D., BORA; Georgeta, TUDOR; Roxana, FILIMON; Ancuţa, NECHITA; Doina, DAMIAN
- Abstract
Wine is defined as a food product obtained exclusively by fermentation of grapes or grape must, with an alcoholic strength of minimum 8.5% (v/v). Climate change, advanced viticultural practices, improved plant material and modern vinification techniques lead to elevated sugar levels in grapes and furthermore to an increase in alcohol content of wine. Although wine showed notable health benefits, due to higher ethanol content obtained in recent years wine consumption is more often restricted. In this context, the aim of this work was to present the currently known technological possibilities for the production of low-alcohol wines, with an emphasis on viticultural and prefermentation strategies to reduce sugar concentrations in grapes and must.
- Subjects
WINES; ALCOHOLIC beverage industry; GLUCOSE oxidase; GRAPES; FOOD production; VITICULTURE
- Publication
Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2020, Vol 63, Issue 1, p95
- ISSN
1454-7376
- Publication type
Article