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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2808HS039
Contract period: 15.10.2010
- 14.10.2013
Budget: 121,296 Euro
Purpose of research: Applied research
'Due to global warming are in Germany and particularly in the specified region Württemberg grapes with extremely high sugar content / Most weights expected. The resulting wines have an alcoholic content of 14 to 15.5% Vol Such high-proof wines are from the customer only slightly accepted, especially since the character of German wines in the market dominated by medium alcohol content, the result would be loss of market share of German wines reduction of alcohol in wine by membrane processes:.. oenological aspects to focus on the flavor optimum alcohol content of different flavor profiles influence of treatments on wine quality. . Technological aspects of the performance of membrane technology, specification of the membrane for use in wine, determination of cost and performance practice. experience for the handling of the procedures in the application for practice.
Specified region of Württemberg wines with particularly high alcohol content by LVWO vineyard in cooperation with selected companies and producers for their penchant towards assessed. Partial dealcoholisation done by one-step and two-stage membrane process and compared to distillation processes. Entalkoholisierungsstufen (control / -1% vol / vol -2% / -3% vol / gustatory optimum) with different grape varieties (Pinot Gris, Kerner, Riesling, Traminer, Pinot Noir, Lemberger) and 3 year groups. Analytical and sensory characterization.
The investigations will be a political decision aids for BMELV at EU level and OIV, but are also used to shape public opinion within the industry. '
Section overview
Subjects
- Viticulture
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
State Research Institute for Viticulture & Pomiculture (LVWO)
