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.