Low- and Reduced-alcohol Wine: A Review
This paper reviews the technologies available for the production of dealcoholised, low- and reduced-alcohol wines. While the sensory quality in the early years was in many instances unsatisfactory, significant improvements in production methods have occurred, with technologies based on membranes and spinning cones now the most commonly used. Lower processing temperatures, improved aroma retention and recovery and a better understanding of the role of adjuncts in addressing flavour imbalances have led to a general improvement in overall quality. The continuing consumer resistance towards these wines in many market sectors is also discussed. It is concluded that this may be largely attributable to ongoing limitations in sensory quality and to promotional issues, including limited advertising budgets and a low level of awareness of recent improvements in quality.
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