Coppola Francesca, Testa Bruno, Succi Mariantonietta, Paventi Gianluca, Di Martino Catello, Iorizzo Massimo
Department of Agricultural Sciences, University of Naples "Federico II", 80055 Portici, Italy.
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Foods. 2025 Jul 28;14(15):2647. doi: 10.3390/foods14152647.
Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine.
生活方式的改变以及对健康营养的日益关注，导致对酒精含量降低的葡萄酒的需求不断增加。在葡萄酒发酵前阶段减少可发酵糖是生产低酒精含量葡萄酒的常用方法之一。人们采用了诸如早期采收、使用生长调节剂、减少叶面积以限制光合速率以及采收前灌溉等葡萄栽培措施。此外，在发酵前阶段还采用了诸如果汁稀释、膜过滤果汁以及使用酶（如葡萄糖氧化酶）等技术。本综述总结并描述了用于降低酒精含量的经典和创新葡萄栽培及发酵前技术及其对葡萄酒成分特征的主要影响。
