Dealcoholisation technology

Dealcoholisation technology

WineBrane: New technology for reducing the alcoholic content in wine

Today's wine market, especially the Anglo-Saxon, values, above all, wines of great harmony and aromatic intensity, especially in the case of red wines. However, in order to obtain both complex and harmonious wines, it is essential to have a grape with a high degree of aromatic and phenolic ripeness. 

Given the meteorological conditions that we are currently experiencing, many Spanish wine producers must aim for a certain degree of over-ripening of the grapes in order to produce the type of wines described above, which entails the disadvantage of obtaining  elevated alcohol levels.

Given these circumstances, the application of techniques designed to reduce the concentration of sugars in the must and/or of alcohol in the wine would be very useful for the wine industry. In light of this, the International Organisation of Vine and Wine (OIV) implemented its resolution OENO 10/200 which authorises the partial dealcoholisation of wines by no more than 2% alc. vol. The dealcoholisation techniques most commonly used in the market are reverse osmosis and partial vacuum evaporation using distillation columns such as the spinning cone column.

VITEC, together with INOXPA and Freixenet, has spent the last two years optimising and perfecting a new dealcoholisation technology.

The WineBrane skid operates at room temperature and atmospheric pressure, which means that the wine does not undergo pressurisation (as in the case of reverse osmosis) or heating (as in the case of vacuum evaporation). 

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