Published on July 23, 2025
De-alcoholisation of wine for sparkling wine production - Potential in the context of climate change
A number of studies conducted around the world have shown that alcohol levels in wine have risen steadily over the last few decades. Sparkling wine production, in particular, requires base wines with moderate alcohol levels. This presentation looks at the physical methods that can be used to make targeted adjustments to alcohol content prior to secondary fermentation, and the resulting benefits for secondary fermentation.
