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de-alcoholized wine

de-alcoholised wine (GB)
See below alcohol reduction,

A reduction of alcohol in the wine can take place by means of various physical and / or chemical processes. Especially in southern areas, this is a relatively common practice with the aim of aromatic and less alcoholic wines. The simplest and cheapest form is the addition of fruit juice or grape juice, resulting in the production of Cooler is applied, or by water (routes). A certain alcohol content can also be stopped by stopping fermentation by cooling, which is practiced especially in Italy for simple wines. The result is sweet, sparkling and low-alcohol wines. In most cases, thermal separation processes such as vacuum distillation (vacuum rectification) are used.

The boiling point of pure ethanol is about 78 ° Celsius, which is indeed in the distillation is exploited. However, this temperature would be too high for the purpose of alcohol reduction, since valuable flavorings would be lost. Therefore, this is done at a reduced pressure of 0.07 to 0.15 bar (otherwise 1 bar) in the temperature range of 30 to 60 ° Celsius to keep a material change as low as possible. The residence time and temperature should be as low as possible. Other methods include electrodialysis, High-pressure extraction, filtration (Nanofiltration, ultrafiltration), osmosis (Reverse osmosis, osmotic distillation), pervaporation and Spinning Cone Column, The specifications regarding the permitted procedures differ in the countries. In Austria, the relevant provision states...

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