This information pack contains a list of freely accessible relevant resources that you can access directly online, followed by a list of hard copy and paywalled publications that can be requested from the AWRI library free of charge.
For access to a more extensive collection of resources, Australian grapegrowers and winemakers can also search the AWRI library database.
RECOMMENDED RESOURCES
AVAILABLE ONLINE
AWRI. 2022. No- and low-alcohol wines- insights and updates. [AWRI webinar]
Bucher, T., Deroover, K., Stockley, C. 2019. Production and marketing of low-alcohol wine. Advances in Grape and Wine Biotechnology. IntechOpen.
Filimon, V.R., Sandu-Ville, S., Bora, F.D., Tudor, G., Filimon, R., Nechita, A., Zait, M. 2020. Methods for producing low-alcohol wine II. Fermentation and post-fermentation strategies. Lucrari Stiintifice, Seria Horticultura, Iasi 63(1): 101-106.
García, R.L., Gutiérrez-Gamboa, G., Medel-Marabolí, M., Díaz-Gálvez, I. 2021. Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages. IVES Technical Reviews: Vine & Wine 4621: 1-2.
Goold, H.D., Kroukamp, H., Williams, T.C., Paulsen, I.T., Varela, C., Pretorius, I.S. 2017. Yeast’s balancing act between ethanol and glycerol production in low-alcohol wines. Microb. Biotechnol. 10(2): 264-278.
Lasky, M.S. 2022. The rise of low alcohol wine sales brings increased winemaker interest in their production methods. Wine Business Monthly 29(10): 12-15.
Martínez-Moreno, A., Martínez-Pérez, P., Bautista-Ortín, A. B., & Gómez-Plaza, E. 2023. Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines. OENO One 57(1): 109–119.
Pearson, W. 2022. Low- and no-alcohol wine products – understanding technical and sensory related challenges and opportunities. Final report to Wine Australia.
Petrozziello, M., Panero, L., Guaita, M., Prati, R., Marani, G., Zinzani, G., Bosso, A. 2019. Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation. BIO Web Conf. 12: 02020.
Rolle, L., Englezos, V., Torchio, F., Cravero, F., Río Segade, S., Rantsiou, K., Giacosa, S., Gambuti, A., Gerbi, V., Cocolin, L. 2018. Alcohol reduction in red wines by technological and microbiological approaches: a comparative study. Aust. J. Grape Wine Res. 24(1): 62-74.
Schmitt, M., Christmann, M. 2019. Alcohol reduction by physical methods. Advances in Grape and Wine Biotechnology. IntechOpen.
Schmitt, M., Freund, M., Schuessler, C., Rauhut, D., Brezina, S. 2023. Strategies for the sensorial optimization of alcohol-free wines. BIO Web Conf. 56: 02007.
Schneider, I., Marzolph, F. 2022. No alcohol? No problem! Alcohol-free wine presents manufacturers with particular challenges in filtration and quality assurance. Fruit Processing 32(7): 226-229.
Wollan, D. 2022. Membrane and other techniques for the management of wine composition. Reynolds, A.G. (ed), Managing Wine Quality: Volume II: Oenology and Wine Quality, 2nd ed. Duxford, UK: Woodhead Publishing: 183-212. (Australian grapegrowers and winemakers can access the eBook chapter here)