- Title
- Production and marketing of low-alcohol wine
- Creator
- Bucher, Tamara; Deroover, Kristine; Stockley, Creina
- Relation
- Advances in Grape and Wine Biotechnology
- Publisher Link
- http://dx.doi.org/10.5772/intechopen.87025
- Publisher
- IntechOpen
- Resource Type
- book chapter
- Date
- 2019
- Description
- 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.
- Subject
- reduced-alcohol wine; wine trends; alcohol content; consumer behavior; alcohol reduction technologies
- Identifier
- http://hdl.handle.net/1959.13/1408383
- Identifier
- uon:35833
- Identifier
- ISBN:9781789846126
- Rights
- © 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
- Language
- eng
- Full Text
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