Features & Benefits of Alcohol Reduction in Wine

Memstar_WineMakersQuestions
Getting your alcohol right

Winemakers and consumers have watched wine alcohol levels steadily increase in vintages over the past 20 years. They now understand the profound negative effect that this can have on wine flavour and balance, as well as the ongoing concerns that raises in terms of consumer health and well-being.

Winemakers work hard to perfect their wines, but high alcohol masks their best efforts, so the practice of correcting alcohol should be seen as a beneficial measure in terms of preserving the integrity of the winemaker’s original intention.

When winemakers do a sweet spot tasting on a wine, they find that even small reductions in alcohol can make the difference between a good wine and a great one. Therefore, reducing a wine’s alcohol to the right level actually ‘liberates’ it.

Memstar Alcohol Correction allows wine to be processed entirely on-site at your winery. Our market-leading technology is a proven design based on years of winemaking experience. The alcohol reduction process only removes alcohol from your wine, offering the lowest wine loss out of any system available.

Rental options available

  • As a cost effective, on-site service provided by our skilled personnel
  • On a short, medium to long term rental basis
  • Fully flexible to meet your budget and requirements

Systems are available to process 2,500 to 500,000 litres per day, reduced by 1% alcohol or more

memstar-alcohol-reductionWine processed entirely on-site

  • Wine doesn’t leave your winery
  • No need for any portion of the wine to be shipped away for further processing
  • This means no extra freight costs and less risk of contamination or loss
  • Our unique mobile equipment is used entirely on-site by skilled personnel so the winemaker can observe and participate

Alcohol reduction without any water addition

  • No water is added to the wine from any source
  • Adding water is a practice which is not permitted in most wine producing countries
  • Adding water dilutes flavour
  • Adding water does not enhance wine quality

No distillation – No regulatory issues

  • The process does not involve distillation (high temperature or vacuum) with its substantial infrastructure and energy costs
  • It avoids the taxation, OH&S and other regulatory issues associated with the production and handling of high strength alcoholic spirit

No dilution or degradation of wine quality

  • Preserves flavours, colour and tannin
  • The wine itself is not heated or evaporated
  • No addition of any extraneous material which would dilute wine flavours or otherwise degrade quality
  • The process is a closed loop, oxygen free environment

Minimal volume losses

  • Only alcohol is removed or reduced in the process so the volume losses are small. In fact for every litre of pure ethanol removed, only about 700 to 800 ml of total volume is lost (a consequence of the different specific gravities of ethanol and ethanol/water solutions).

Hitting the “Sweet Spot”

  • Determine your preferred alcohol level or “Sweet Spot” at the commencement of the process
  • Select the preferred amount of alcohol to remove and the plant automatically monitors and controls the job
  • Stop the reduction process at any time or go further as you wish
  • Perform “Sweet Spot” taste trials as the process proceeds

What is a “Sweet Spot”?

Alcohol has a profound effect on a taster’s perception of a given wine’s quality and style. When a wine is reduced in alcohol without changing any other components, there are certain alcohol concentrations where the wine seems to stand out, displaying enhanced fruit expression on the nose and palate and improved mouth-feel.

These points are called sweet spots. Even with the smallest adjustment, distinct improvements in wine quality can be achieved.

Mem_SystemsforSaleAlcohol correction to get a wine ‘just right’

At seminars held in 2005, winemakers were introduced to the Memstar alcohol correction technologies and were trained in the techniques for identifying alcohol sweet spots.

Seminar participants had the opportunity to prepare blends of a wine containing varying concentrations of alcohol. These were then assessed; preferences were noted and the group’s results were collated to see if any distinct pattern emerged…

Alcohol correction to get a wine ‘just right’ is now a realistic option for winemakers. These seminars help winemakers appreciate the phenomenon and give them the analytical tools for putting it into practice.

Available as a service, rental or purchase

Contact Memstar direct or make an enquiry

It should be noted that the Memstar alcohol correction technology is subject to Australian Patent 2005252264 and international patent applications. Unlicensed use of the technology will be prosecuted as infringements of Memstar’s intellectual property.