Elaboration of technology for producing white wines with low alcohol degree by combined fermentation

Abstract

It’s often stated that there is a need for more innovation in the wine category, but actually realizing this can be problematic in an area of the drinks industry where tradition is so important, and so many rules surround its production. Now, however, technology and consumer demand have come together to create the potential for an entirely new category of wine: reduced alcohol table wines that should taste every bit as good as their full-strength peers. The use of immobilized yeast technology and its advantages in sparkling wine production was chosen for reduced alcohol wines production by using immobilized active dry yeasts sterile and sterile air dosage 6 mg O2/L must into sacks made from permeable membranes with diameter of pore 0,60 μm.