The influence of initial alcohol content in wine on dealcoholization process

Abstract

Promotion of the natural wines with reduced alcohol content for the young people, elders and for people with health problems as well as substitution of soft beverages obtained by adding of preservatives, colorants and flavoring substances is one of the global winemaking trends taken by the Republic of Moldova. Furthermore, customers are aware of the harmful effect of alcohol on health, personal behavior, road safety: the demand for wines with lower alcohol content is strongly increasing. Wine partially dealcoholized is a product obtained by eliminating of the alcohol from wines using physical separation processes. In particular, in this work distillation under vacuum for obtaining of wines with low alcohol content was studied. Dealcoholization process depends on different parameters one of which is initial alcohol content of wines. Aim of the present work was to study the influence of initial alcohol content on dealcoholization process.