Taste and acceptance of reduced alcohol content wines
S. MEILLON 1,2 - C. URBANO 2 - P. SCHLICH 2; 1 Pernod Ricard Research Center, CRETEIL ; 2 INRA, UMR Sciences du Goût, DIJON
Given the significant increase in wine alcohol content over the last twenty years the wine industry has turned to new technologies, such as reverse osmosis, to reduce alcohol content. New partially dealcoholized products are starting to appear on the international wine market. However, there is very little information available on the sensory perception consequences that result from alcohol reduction by reverse osmosis. There is also limited information on the appreciation and acceptance of reduced alcohol content wines. Is the partial alcohol reduction perceived? If yes, what are the sensory perception consequences of this alcohol reduction? Is this sensory modification appreciated by consumers? Independent of sensory composition, are these reduced alcohol content wines accepted by consumers? The study presented in this document aims to respond to these questions. Excerpt from 2009 Euroviti Acts “Wine Alcohol Content Management”. IFV France
Published on 06/08/2010
Premium Contents Area
Open and read the article (pdf, 299 Kb, Pay per View 2 €)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.