Filimon, Vasile-RăzvanFilimon, Roxana-MihaelaNechita, AncuțaBora, Florin-DumitruRotaru, LilianaCotea, Valeriu V.2024-05-292024-05-292023-04-11Filimon, Vasile Răzvan, Roxana Mihaela Filimon, Ancuța Nechita, Florin Dumitru Bora, Liliana Rotaru, Valeriu V. Cotea. 2022. ”The production of low-alcohol wines by sequential semi-anaerobic must fermentation”. Journal of Applied Life Sciences and Environment 55 (4): 407-418. https://doi.org/10.46909/alse-554073.https://repository.iuls.ro/handle/20.500.12811/3993Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Muscat Ottonel). Thus, 11 commercial yeast strains (10 Saccharomyces cerevisiae and 1 Torulaspora delbrueckii) were preliminarily tested in anaerobic and semi-anaerobic conditions. Based on laboratory tests, grape must fermentation was sequentially initiated in semi-anaerobic conditions (loose cotton plugs; intermittent homogenization), with the T. delbrueckii strain (106 CFU/mL) and the addition of preliminarily selected S. cerevisiae strains (104 CFU/mL), to the consumption of 50% of the sugars in the must, to complete the fermentation. By applying this technology, dry wines were obtained with an alcohol content lower by up to 1.10% vol., but with a lower concentration of volatile terpenes, due to additional must oxidation. Also, semianaerobiosis enhanced glycerol synthesis by yeasts (< 35%), with a positive impact on the sensory characteristics of the wine.enAttribution 4.0 International (CC BY 4.0)http://creativecommons.org/licenses/by/4.0alcoholic fermentationglycerollow-alcohol winenon-Saccharomyces yeastTorulaspora delbrueckiiArticle2784 - 036010.46909/alse-554073