Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines
Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol con...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2647 |
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| author | Francesca Coppola Bruno Testa Mariantonietta Succi Gianluca Paventi Catello Di Martino Massimo Iorizzo |
| author_facet | Francesca Coppola Bruno Testa Mariantonietta Succi Gianluca Paventi Catello Di Martino Massimo Iorizzo |
| author_sort | Francesca Coppola |
| collection | DOAJ |
| description | Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine. |
| format | Article |
| id | doaj-art-328c71d7967b4564ba040c8634e0d6e8 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-328c71d7967b4564ba040c8634e0d6e82025-08-20T03:02:49ZengMDPI AGFoods2304-81582025-07-011415264710.3390/foods14152647Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in WinesFrancesca Coppola0Bruno Testa1Mariantonietta Succi2Gianluca Paventi3Catello Di Martino4Massimo Iorizzo5Department of Agricultural Sciences, University of Naples “Federico II”, 80055 Portici, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyChanges in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine.https://www.mdpi.com/2304-8158/14/15/2647alcoholic beveragesalcoholic fermentationinnovative winemakingethanol |
| spellingShingle | Francesca Coppola Bruno Testa Mariantonietta Succi Gianluca Paventi Catello Di Martino Massimo Iorizzo Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines Foods alcoholic beverages alcoholic fermentation innovative winemaking ethanol |
| title | Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines |
| title_full | Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines |
| title_fullStr | Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines |
| title_full_unstemmed | Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines |
| title_short | Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines |
| title_sort | viticultural and pre fermentation strategies to reduce alcohol levels in wines |
| topic | alcoholic beverages alcoholic fermentation innovative winemaking ethanol |
| url | https://www.mdpi.com/2304-8158/14/15/2647 |
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