Alcohol Reduction by Physical Methods

Schmitt, Matthias; Christmann, M.

doi:10.5772/intechopen.85989

Cited by 4 publications

(12 citation statements)

References 34 publications

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“…Furthermore, all investigated samples mentioned SO2 as ingredient. Even though the anti-microbiological effect of common SO 2 dosages is not sufficient to guarantee the microbiological stability of such products [32], the producers seem to use the other effects of SO 2 for their dealcoholized wines. Ascorbic acid was found on 34 of the 200 products.…”

Section: Resultsmentioning

confidence: 99%

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Analytical examination of dealcoholized wines

Schmitt,

Patz,

Rheinberger

et al. 2023

BIO Web Conf.

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The demand for dealcoholized wine has been steadily increasing in recent years. Moreover, the attention for such products is probably increasing even more. More producers are seeking to participate in the marked to dealcoholized wine. Due to that increasing demand and market awareness the different legal authorities are also discussing the regulation and harmonizing of rules, for those products. However, there is a lack of precise data on how to analytically describe these products on the market. To this end, the present study examined 200 commercial dealcoholized wines and their carbonated variants on the basis of key enological analytical parameters (acidity, density, extract, glycerin, exact alcohol content, etc.). This work aims to help understand the specific characteristics of dealcoholized wines that are currently found on the major wine markets.

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Section: Resultsmentioning

confidence: 99%

“…While reducing the alcohol to a content lower than 0,5% v/v, there is a concentration effect of approximately 1,1% per 8 g/L that is removed. The dealcoholization of wine goes along with 15-20% compared to the initial volume before processing [32].…”

Section: Introductionmentioning

confidence: 99%

Analytical examination of dealcoholized wines

Schmitt,

Patz,

Rheinberger

et al. 2023

BIO Web Conf.

Self Cite

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“…The technologies and procedures used for the reduction in and removal of ethanol are extensively discussed in the literature [8,[10][11][12]. One of the primary focuses is on the influence of dealcoholization on the sensory profile of the products, which often deviates significantly from that of the "original" wine [13].…”

Section: Processes To Reduce and Remove The Alcohol Content Of Winementioning

confidence: 99%

“…Viticultural and pre-fermentation methods aim at reducing fermentable sugars. This can be achieved by planting grape varieties or clones that produce less sugar, harvesting grapes earlier, or technically removing the sugar [10,11]. Earlier harvesting has no impact on the ecological sustainability of the product, whereas the technical removal of sugar consumes energy.…”

Section: Viticultural Oenological and Microbiological Approachesmentioning

confidence: 99%

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Balancing Gains and Losses—A Research Note on Tradeoffs in the Case of Non-Alcoholic Wines in Germany

Schulz,

Kugel,

Hanf

2024

Sustainability

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Non-alcoholic alternatives are gaining growing significance within the German beverage sector. In this context, the German wine industry is increasingly focusing on non-alcoholic wines, whose market has developed dynamically in recent years. While the technologies used, the sensory characteristics and the marketing of the products are frequently addressed in the literature, the consideration of sustainability impacts has so far been largely neglected. This applies in particular to the view of all three dimensions of sustainability. These are examined more closely in this review with regard to tradeoffs, which indicate that positive aspects in one dimension go hand in hand with a loss in the other. It can be shown that tradeoffs in the production and marketing of non-alcoholic wines arise both within and between the three sustainability dimensions. Exemplary of this is the increased use of resources in the course of alcohol removal. At the same time, an emerging market segment holds positive aspects from an economic perspective. Ultimately, the consideration of social sustainability is marked by the health science and political debate around the reduction in alcohol consumption and the simultaneous increase in the consumption of non-alcoholic alternatives.

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The Lower the Better? Discussion on Non-Alcoholic Wine and Its Marketing

Schulz,

Farid,

Hanf

2023

Dietetics

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In the German beverage market, a shift in consumption has become apparent in recent decades: away from alcoholic beverages and towards non-alcoholic alternatives. This indicates a tradeoff between two important and nutritionally relevant substances: alcohol and sugar. This review, therefore, addresses the question of the significance of these developments to the German wine industry, where non-alcoholic wines and sparkling wines are becoming increasingly important. The production of these products is accompanied by a reduction in alcohol content with a simultaneous increase in sugar. Furthermore, these products could also become the focus of health policy efforts when it comes to accusations of possible “alibi marketing”. Here, parallels with the handling of tobacco products become clear, while the tradeoff between alcohol and sugar recedes into the background.

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Alcohol Reduction by Physical Methods

Cited by 4 publications

References 34 publications

Analytical examination of dealcoholized wines

Analytical examination of dealcoholized wines

Balancing Gains and Losses—A Research Note on Tradeoffs in the Case of Non-Alcoholic Wines in Germany

The Lower the Better? Discussion on Non-Alcoholic Wine and Its Marketing

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