D1: Post Ferm Adjustments: Background: How To Make Low Alcohol Wine with Prof Monika Christmann
In this second interview with Prof Monika Christmann we discuss the methods for removing alcohol from wine.
The leading technology is spinning cone, a two step procedure to preserve the wine's aromas in the first instance, before the alcohol is removed.
Another technique is vacuum distillation but in Germany at least, you have to be classed as a distiller and pay the appropriate taxes. The advantage is that by lowering the temperature in the tank you avoid over-cooking of the wine. Trials have shown that you can reduce the alcohol by a couple of percentage points without changing the flavour in comparison to the control wine.
The third uses a membrane (or reverse osmosis) with pores the size of alcohol in water which the wine passes through. It is only suitable for low alcohol rather than alcohol free wines.
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D1: Post Ferm Adjustments: Background: How To Make Low Alcohol Wine with Prof Monika Christmann
