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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 08/06/2010
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