Work

Production and Marketing of Low-Alcohol Wine

Year: 2019

Type: book-chapter

Abstract: Moderate wine consumption may be associated with specific health benefits and a healthy lifestyle. However, increased amounts of ethanol are cytotoxic and associated with adverse health outcomes. Alcohol reduction in wine might be an avenue to reduce alcohol related harm without forcing consumers to compromise on lifestyle and benefit from positive aspects of moderate consumption. The aim of this review is to give an overview of viticultural and pre and post fermentation methods to produce low-alcohol wine, and to summarize the current evidence on the consumer acceptance and behaviour related to low-alcohol wine. Strategies for the labelling and marketing of wines with reduced alcohol content are discussed.

Source: IntechOpen eBooks

DOI: 10.5772/intechopen.87025

Authors: Tamara Bucher, Kristine Deroover, Creina Stockley

Institution: University of Newcastle Australia

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: hybrid

Funder: University of Adelaide