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dealcoholized wine

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

A reduction in alcohol in wine can be achieved using various physical and / or chemical processes. Especially in southern regions, this is a relatively common practice with the aim of aromatic and less alcohol-heavy wines. The simplest and cheapest form is the addition of fruit juice or grape juice, which is in the production of Cooler is applied, or by water (stretch). A certain one alcohol content can also be done by stopping the fermentation by means of cooling, which is practiced especially in Italy with simple wines. The result is sweet, tangy and low-alcohol wines. Thermal separation processes such as vacuum distillation (vacuum rectification) are mostly used.

The boiling point of pure ethanol is around 78 ° Celsius, which is the case with the distillation is exploited. However, this temperature would be too high for the purpose of alcohol reduction, since it would be 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 in order to keep material changes as low as possible. The dwell time and temperature should be as short as possible. Other procedures include electrodialysis High pressure extraction filtration (Nanofiltration, ultrafiltration), osmosis (Reverse osmosis, osmotic distillation), pervaporation and Spinning cone column, The requirements regarding the permitted procedures vary from country to country. In Austria, the relevant...

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