Introduction
There are two main drivers for the current interest in lowering alcohol levels in wine. One is trying to compensate for the effects of the increase in the global average temperature on viticulture, which include lower acidity, altered phenolic maturation and tannin content, and notably higher sugar levels by the time of harvest, especially in warm climates (Jones et al., 2005). Early harvest is not a good alternative to avoid high sugar content in grape must, since it would prevent the optimal phenolic maturity and aromatic complexity required to produce the well-structured and full body wines currently demanded by consumers (Kontoudakis et al., 2011a). Consumer demand is indeed the other driver, since excess ethanol compromises perception of wine aromatic complexity (Goldner et al., 2009 and Pickering et al., 1998), as well as rejection by health conscious consumers, road safety considerations, or trade barriers and taxes
IntroductionThere are two main drivers for the current interest in lowering alcohol levels in wine. One is trying to compensate for the effects of the increase in the global average temperature on viticulture, which include lower acidity, altered phenolic maturation and tannin content, and notably higher sugar levels by the time of harvest, especially in warm climates (Jones et al., 2005). Early harvest is not a good alternative to avoid high sugar content in grape must, since it would prevent the optimal phenolic maturity and aromatic complexity required to produce the well-structured and full body wines currently demanded by consumers (Kontoudakis et al., 2011a). Consumer demand is indeed the other driver, since excess ethanol compromises perception of wine aromatic complexity (Goldner et al., 2009 and Pickering et al., 1998), as well as rejection by health conscious consumers, road safety considerations, or trade barriers and taxes
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