low alcohol


Natural (unfortified) wines usually contain alcohol concentrations of between 11 and 16% alcohol by volume. In South Africa, which is considered a warm viticultural climate, alcohol levels usually range between 13 and 16%.   Factors that influence final...

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Lowering wine alcohol with non-Sacch yeasts

Today there is an increasing interest toward the reduction of ethanol content in wines. Indeed, the impact of climate change upon the global production of grapes and the current demand of well-structured and high phenolic content wines determine a generalized...

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Mixed fermentations to reduce ethanol content in wine

The aim of this project was to investigate the possibility of doing co-inoculation or sequential inoculation with Starmerella bacillaris (Candida zemplinina) and Saccharomyces cerevisiae in order to achieve lower alcohol wines. Project layout Three S....

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