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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2808HS038
Contract period: 15.10.2010
- 14.10.2013
Budget: 33,100 Euro
Purpose of research: Applied research
'Due to global warming in Germany especially in the wine-growing region (South-) Baden grapes with undesirably high must weights / sugar levels to be expected, leading to wines with undesirably high alcohol content. As part of this collaborative project is therefore by the National Viticulture Institute (WBI), Freiburg, mainly in keller economic sector are sometimes investigated the possibilities of reducing the sugar content before fermentation and the alcohol content after fermentation exist and which ones are feasible under local conditions. The goal is to offer consumers continue to market-based German wines.
Musts and wines (South) bathing should be assigned by WBI Freiburg selected on the basis of their relevance and suitability and treated as centrally as possible with appropriately selected products of the cooperation partners, in particular with the following technological methods with undesirably high in sugar and alcohol content: A) Reduction of sugar in the must: membrane processes, water additive B) Reduction of alcohol in wine: membrane processes (dialysis, reverse osmosis, etc.), distillation (including vacuum distillation and Spinning cone Column), combinations of both strategies, the addition of water. Particular attention should be focused on the comparison of the (stronger) treatment of a specific portion of return versus waste (moderate) Treatment of an entire lot. Especially in the distillation process is to investigate further, behave like the flavors of wine and wine (whether this strategy is not suitable for certain varieties, whether an aroma recovery is required, etc.). For this purpose, chemical and analytical studies (including flavor analysis) as well as sensory assessments - provided '- each compared to the untreated control variant.
Section overview
Subjects
- Viticulture
- Food Processing
- Food microbiology
