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Lexicon

The largest wine encyclopedia in the world with 26,444 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Alcohol reduction

Alcohol in wine can be reduced using various physical and/or chemical processes. Especially in southern regions, it is common to produce aromatic and less alcoholic wines. The simplest form is the addition of fruit juice or grape juice, which is used in the production of coolers, or water (stretching). A certain alcohol content can also be achieved by stopping fermentation by means of cooling, which is mainly practised in Italy for simple wines. The result is sweet, tangy and low-alcohol wines. In most cases, thermal separation processes such as vacuum distillation (vacuum rectification) are used.

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Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,444 Keywords · 47,022 Synonyms · 5,321 Translations · 31,777 Pronunciations · 210,006 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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