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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2808HS035
Contract period: 15.10.2010
- 14.10.2013
Budget: 34,342 Euro
Purpose of research: Applied research
'The alcohol content of wine products are dependent on the sugar content of grapes and the possible corrections in the course of processing. Could be a result of climate changes occur that are harvested under certain conditions, grapes with an undesirably high potential alcohol content. The project helps you to perform procedures technological and biotechnological way to test and compare.
DLR Mosel will perform as a project partner in close cooperation with the Research Institute Geisenheim regional comparison on various technical and biotechnical measures in Mosel wine-growing region. For this comparison to be performed several variants using different methods. Planned testing of yeasts for wine with low alcohol yield. Technical procedures are tested in the form of the use of membranes or the dilution of the sugar concentration by adding water to the Most Reduzierzung glucose before fermentation onset, or the removal of alcohol from the wine by Memrantrennverfahren and distillation processes.
DLR Mosel can use the results primarily as advisory assistance for regional growers and wine producers of the Mosel and Ahr wine growing areas to ensure the production of wines typical of the region. '
Section overview
Subjects
- Viticulture
- Food Chemistry
- Food Processing
