Strategies for reducing alcohol concentration in wine

Varela, Cristián; Dry, Peter R.; Kutyna, Dariusz R.; Francis, Leigh; Henschke, Paul A.; Curtin, Chris; Chambers, Paul J.

doi:10.1111/ajgw.12187

Cited by 113 publications

(105 citation statements)

References 83 publications

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“…Multiple studies have shown that the concentration and composition of phenolics in wine can be positively related with the grade and market value of wine (Mercurio et al , Kassara and Kennedy ), and can in turn be influenced by both grape phenolics composition and the vinification process (Sacchi et al , Varela et al , Setford et al ). It was therefore pertinent to investigate the effect of varying harvest date on the extraction and retention of wine phenolics.…”

Section: Resultsmentioning

confidence: 99%

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Teng

Petrie

Smith

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims Regulations in some wine‐producing countries allow water addition to grape must. The research presented compared the impact of water addition to must on wine phenolics and colour relative to that of wines at the same alcohol concentration, prepared from fruit harvested earlier. Methods and Results Shiraz grapes were harvested at three stages; earlier harvest at 13.4 and 14.4°Bé (H‐1, H‐2) and a later harvest at 15.6°Bé (H‐3). Water was then added to H‐3 must to match the sugar concentration of H‐1 and H‐2, respectively. Two modes of water addition were followed: (i) water was directly added to the must; or (ii) juice was substituted for water. Both water addition treatments significantly decreased the concentration of phenolics throughout the winemaking process. At the end of malolactic fermentation, the concentration of phenolics, tannin and non‐bleachable pigments, tannin molecular mass and wine colour density were lower in the water addition treatments compared with that of H‐3, but in all other compositional aspects were higher than that of H‐1 and H‐2. Interestingly, where the extent of alcohol reduction by water addition was equivalent, no difference in any of the measured wine attributes was found between the two modes of water addition. Conclusions Water addition to the H‐3 treatment led to higher wine tannin, colour and non‐bleachable pigment than were found in wines made from grapes harvested at a lower sugar concentration. Significance of the Study The study presents a meaningful comparison of potential outcomes in Shiraz wine phenolics and colour for producers who aim to lower alcohol using the approaches of either water addition or early harvest.

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Section: Resultsmentioning

confidence: 99%

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Teng

Petrie

Smith

et al. 2020

Australian Journal of Grape and Wine Research

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“…This results in earlier harvest dates, 9 fast grape ripening, excessive sugar accumulation in berries, and resulting high-alcohol wines. 3,10,11,[12][13][14][15] Keller 16 shows that, in many cases, these phenomena have also been coupled to faster depletion of organic acids, high pH, and atypical green flavors in the grape because of the shortening ripening period and the shift towards the hotter part of the season.…”

Section: Introductionmentioning

confidence: 99%

Post‐veraison trimming slow down sugar accumulation without modifying phenolic ripening in Sangiovese vines

et al. 2018

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These results indicate that, in highly fertile and well-watered soil, post-veraison trimming may represent a powerful tool for decreasing sugar concentration during harvest without affecting yield or total and extractable phenolic compounds. However, the reduction in starch reserves compared to the control serves as a warning about repeated trimming over the years. © 2018 Society of Chemical Industry.

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“…Such wines are free from undesirable unripe, vegetable flavours but they also contain much higher levels of alcohol than wines made from early-harvested grapes. Depending on the particular style, too high a concentration of ethanol can be perceived as 'hotness' on the palate, making overly-alcoholic wines appear unbalanced [40][41][42].…”

Section: Striking the Right Chord Between Alcohol Strength And Fruitimentioning

confidence: 99%

Conducting Wine Symphonics with the Aid of Yeast Genomics

Pretorius

2016

Preprint

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A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape's potential. A primary consideration is the yeast: inoculate the grape juice or leave it 'wild'; which specific or combined Saccharomyces strain(s) should be used; or proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the 'fat lady' (S. cerevisiae) has sung (i.e. the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e. wine styles) using single-or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e. S. cerevisiae). But what if a digital music synthesiser -such as a synthetic yeast -becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality.

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Strategies for reducing alcohol concentration in wine

Cited by 113 publications

References 83 publications

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Post‐veraison trimming slow down sugar accumulation without modifying phenolic ripening in Sangiovese vines

Conducting Wine Symphonics with the Aid of Yeast Genomics

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