Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines

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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Bibliographic Details
Main Authors: Francesca Coppola, Bruno Testa, Mariantonietta Succi, Gianluca Paventi, Catello Di Martino, Massimo Iorizzo
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
alcoholic beverages
alcoholic fermentation
innovative winemaking
ethanol
Online Access:https://www.mdpi.com/2304-8158/14/15/2647
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