You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

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.

Voices of our members

Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,491 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon