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RESEARCHES ON REDUCING ALCOHOL CONTENT OF WINE USING VACUUM DISTILLATION
Abstract
The paper presents elements of great interest of some researches referring to strategies and processes to reduce the level of alcohol in wine. In recent years, various methods of reducing the alcoholic concentration of wines have been developed, methods like improved technologies of grapes growing, and also developing new ways of removing alcohol from wine. When selecting the method of correcting the alcohol level there must be analyzed various factors such as: the type of wine, the amount of wine produced, the content of ethanol proposed for elimination, and also the intent of retaining the naturalness of the product. According to literature data, the most effective methods of correcting the level of alcohol in wine are the physical ones (such as: thermal methods, filtration technology and so on); but so far, there have not been studied the consequences of dealcoholization process on wine quality. The present paper presents the method of reducing the alcohol content of wine by vacuum distillation on white and red wines. There were made complex studies regarding the influence of various technological factors (such as: temperature, pressure, duration and volume) upon the physico-chemical and organoleptic characteristics of white and red wines which contain a corrected level of alcohol. Based on the researches that were made, it was established that the correction of alcoholic degree helps improving the sensory characteristics of white and red wines. There were obtained new scientific results regarding the influence of the dealcoholization process upon wines stability. Based on the researches that have been made it was established that the stability of wines with a low alcohol degree, depends on the quality of the initial wine obtained and on their dealcoholization degree.
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References9
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