Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies

Abstract

Wine is defined as a food product obtained exclusively by fermentation of grapes or grape must, with an alcoholic strength ofminimum 8.5%(v/v).Climate change, advanced viticultural practices, improved plant materialand modern vinification techniques lead to elevated sugar levels in grapes and furthermore to an increase in alcohol content of wine. Although wine showed notable health benefits, due tohigherethanolcontentobtained in recentyearswine consumptionis more often restricted. In this context,the aimof this workwas to present the currently known technologicalpossibilities for the production oflow-alcohol wines, with an emphasis onviticultural andpre-fermentationstrategies to reduce sugar concentrations in grapes and must.