Open Access
BIO Web of Conferences
Volume 3, 2014
37th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
Article Number 02012
Number of page(s) 8
Section Oenology
Published online 04 November 2014
  • R. S. Jackson, Chem. Cons. of Gr. and Wine. Wine Science-Third Edition, 270–331 (San Diego: Academic Press, 2008) [CrossRef] [EDP Sciences] [Google Scholar]
  • P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, Alc. and Oth. Vol. Comp. Handbook of Enology Volume 2 The Chemistry of Wine Stabilization and Treatments 2nd Edition, 51-65 (John Wiley&Sons, Ltd, 2006) [CrossRef] [Google Scholar]
  • P. Godden, Per. Wine Ins. Iss. Australian Grape grower and Winemaker, 443: 10–14 (2000) [Google Scholar]
  • V. Novello, L. de Palma, Vit. Str. to Red. Alc. Lev. in Wine, Alcohol Level Reduction in Wine-Oenoviti International Network, 3–8 (2013) [Google Scholar]
  • R. Gawel, S. van Sluyter, E. Waters, Eff. Eth. Gly on Body. Australian Journal of Grape and Wine Research, 13: 38–45(2007) [CrossRef] [Google Scholar]
  • A. Salamon, Tech. to Ach. Mod. Alc. L. in S. Afr. Wine, Assignment submitted in partial requirement for the Cape Wine Master Diploma (2006) [Google Scholar]
  • R. S. Jackson, 2000. Wine Laws, Auth. and Geo. Wine Science (Second Edition), 482–543 (San Diego: Academic Press, 2000) [CrossRef] [Google Scholar]
  • Turkish Food Codex, Wine Legislation (Legislation Number: 2008/67) [Google Scholar]
  • W. M. Kliewer, N. K. Dokoozlian, L. area/crop We. Rat. Of Gr: Inf. on Fr. Comp. and Wine Qual.. Am. J. Enol. Vitic., 56: 170–181(2005) [Google Scholar]
  • I. Korkutal, E. Bahar. Infl. of Diff. Soil Till. and Leaf Rem. Tre. on Yield, Clus. and B. Char. in cv. Syrah (Vitis vinifera L.). Bulgarian Journal of Agricultural Science. 19(4): 652–663 (2013) [Google Scholar]
  • F. Di Profio, A. G. Reynolds, A. Kasimos, Can. Man. and Enz. Imp. on Mer., C. Fr. and C. Sau. I. Y. and Ber. Com. Amer. J. Enol. Vitic., 62 (2): 139–151 (2011) [CrossRef] [Google Scholar]
  • M. C. Vasconcelos, W. Koblet, 1990. Yie., fr. Qua., bud Fer. And Sta. Res. of the wood as a fun. of leaf rem. in Vit. vin.. Ev. of Com. and stres Rec.Vitis, 29: 199–221(1990) [Google Scholar]
  • F. Di Profio, A. G. Reynolds, A. Kasimos, Can. Man. and Enz. Imp. on Mer., C. Fr. and C. Sau. II. Wine com. and Qua. Amer. J Enol. Vitic., 62 (2): 152–168 (2011) [CrossRef] [Google Scholar]
  • P. R Clingeleffer, Vit. Prac. to Mod. Wine Alc. Cont. Proceedings ASVO Seminar:Towards best practice through innovation in winery processing. Tanunda (SA), Australia, 17 October (2007) [Google Scholar]
  • L. Bordenave, Z. W. Dai, A. Lusson, N. Ollat, S. Delrot, Vin. Acc. less Sug. Alcohol Level Reduction in Wine - Oenoviti International Network, 14–20 (2013) [Google Scholar]
  • R. Smart, M. Robinson, Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles (Adelaide, 1991) [Google Scholar]
  • F. Martinez de Toda, P. Balda, Dec. Alc. Lev. in Q. red wines by the “d. Har.” Tech. Progrès Agricole et Viticole, Proceedings 17th International Symposium GiESCO, Asti - Alba (CN), Italy, 29th August - 2nd September, 463–466 (2011) [Google Scholar]
  • L. M. Schmidtke, J. W. Blackman, S. O. Agboola, Prod. Tech. for Red. Alc. Wines. Journal of Food Science, 71: Nr. 1 (2012) [Google Scholar]
  • F. F. Bauer, D. Rossouw, J. Franken, Find. Nov. Car. Sinks in S. Cer. Alcohol Level Reduction in Wine - Oenoviti international Network, 38–46 (2013) [Google Scholar]
  • A. Versari, R. Ferrarini, G.P. Parpinello, S. Galassi, Con. of gr. Must by Nan. Mem. Trans. IChemE. 81:275–278 (2003) [Google Scholar]
  • A. Rektor, A. Kozak, G. Vatai, E. Bekassy-Molnar, Pilot pl. RO-fil. of Gr. Jui. Sep. Purif. Technol. 57: 473–475 (2007) [CrossRef] [Google Scholar]
  • J. Labanda, S. Vichi, J. Llorens, E. López-Tamames, Mem. Sep. Tech. for the red. of alc. Deg. of a Wh. M. wine, LWT: Food Sci. Technol. 42: 1390–1395 (2009) [CrossRef] [Google Scholar]
  • B. Saha, P. Torley, J. W. Blackmann, L. M. Schmid tke, Rev. of Pro. Tec. to Red. Alc. Lev. in Wines, Alcohol Level Reduction in Wine - Oenoviti International Network, 78–86 (2013) [Google Scholar]
  • N. Garcia-Martin, S. P. Magarino, M. O. Heras, C. G. , Mihnea, M. L. Gonzales- Sanjose, L. Palacio, P. A. Pradonos, Hernandez, Sug. Red. in Musts with Nan. Seperation and Purification Technology, 76: 158–170 (2010) [CrossRef] [Google Scholar]
  • G. J. Pickering, D. A. Heatherbell, M. F. Barnes, Opt. Gl. Con. in the Pr. of R. Alc. wine u. GOX, Food Research International, Vol. 31: No. 10, 685–692 (1998) [CrossRef] [Google Scholar]
  • S. B. Bankar, M. V. Bule, R. S. Singhal, L. Ananthanarayan, Gl. Ox. — An Ov. Biotechnology Advances, 27: 489–501 (2009) [CrossRef] [PubMed] [Google Scholar]
  • S. Pluschkell, K. Hellmuth, U. Rinas, Kin. of GOX Exc. by Rec. A. niger. Biotechnol Bioeng, 51: 215–20 (1996) [CrossRef] [PubMed] [Google Scholar]
  • B. N. E Biyela, W. J. du Toit, B. Divol, D. F. Malherbe, P. van Rensburg, The pr. of r.-alc. wines using Glu. Mono® 10.000 BG-tr. gr. j. S. Afr. J. Enol. Vitic., Vol. 30: No. 2 (2009) [Google Scholar]
  • G. J. Pickering, D. A. Heatherbell, M. F. Barnes. The Pro. of red.-Alc. wine using. GOX-Tre. juice. Part II. Sta. and SO2-Bin.. Am J Enol Vitic, 50(3):299–306 (1999a) [Google Scholar]
  • G. J. Pickering, D. A. Heatherbell, M. F. Barnes, The Pro. of red.-Alc. wine using. GOX-Tre. juice Part III. Sen. Am. J. Enol. Vitic. 50(3):307–16 (1999b) [Google Scholar]
  • V. Tilloy, A. Cadiére, M. Ehsani, S. Dequin, Mic. Str. To Red. Alc. Lev. In Wine, Alcohol Level Reduction in Wine-Oenoviti International Network, 29–32 (2013) [Google Scholar]
  • K. C. Fugelsang, C. G. Edwards, Wine Microbiology Practical Applications and Procedures, Second Edition (Springer Science, 2007) [CrossRef] [Google Scholar]
  • D. R. Kutyna, C. Varela, P. A. Henschke, P. J. Chambers, G. A. Stanley, Mic. App. to Low. Eth Con. in wine, Trends in Food Science & Technology, 21: 293–302 (2010) [CrossRef] [Google Scholar]
  • R. Gonzalez, M. Quir'os, P. Morales, Yea. Res. of Sug. By non-Sac. Yeast Spe.: A Pro. And Bar. Exp. App. To Low. Alc. Con. of wines, Trends in Food Science & Technology 29: 55–61(2013) [CrossRef] [Google Scholar]
  • M. Quirós, V. Rojas, R. Gonzalez, P. Morales, Sel. of non-Sacch. yeast Str. for Red. Alc. Lev. in wine by Sug. Res. International Journal of Food Microbiology 181: 85–91 (2014) [CrossRef] [PubMed] [Google Scholar]
  • D. Abalos, R. Vejarano, A. Morata, C. Gonzaĺez, J. A. Suaŕez-Lepe, The use of Fur. as a Met. Inh. for Red.the Alc. Con. of M. Wines, Eur Food Res Technol, 232: 663–669 (2011) [CrossRef] [Google Scholar]
  • T. Modig, G. Liden, M. J. Taherzadeh, Inh. Eff. of Fur. on Alc. Deh., Ald. Deh. and Pir. Deh. Biochem J 363:769–776 (2002) [CrossRef] [PubMed] [Google Scholar]
  • R. Vejarano, A. Morata, I. Loira, M. C. Gonzaĺez, J. A. Suaŕez-Lepe, The. Con. about Usa. of Met. Inh. as Pos. Alt. to Red. Alc. Con. of wines from hot are., Eur Food Res Technol, 237:281–290 (2013) [CrossRef] [Google Scholar]
  • G. J. Pickering, Low- and Red. Alc. Wine: A Rev. Journal of Wine Research, Vol. 11, No. 2, pp. 129–144 (2000) [CrossRef] [Google Scholar]
  • M. T. Lisanti, A. Gambuti, A. Genovese, P. Piombino, L. Moio, Par. Dea. of Red Wines by Mem. Con. Tec.: Eff. on Sen. Cha. and Vol. Com., Food Bioprocess Technol 6: 2289–2305 (2013) [CrossRef] [Google Scholar]
  • A. Massot, M. Mietton-Peuchot, C. Peuchot, V. Milisic, Nan. and Rev. Osm. in W. Mak., Desalination 231: 283–289 (2008) [CrossRef] [Google Scholar]
  • M. Gil, N. Kontoudakis, S. Estévez, E. González-Royo, M. Esteruelas, F. Fort, J. M. Canals, F. Zamora, Non Mic. Str. to Red. Alc. in wines, Alcohol Level Reduction in Wine - Oenoviti International Network, 25–32 (2013) [Google Scholar]
  • Y. Y. Belisario-Sánchez, A. Taboada-Rodríguez, F. Marín-Iniesta, A. López-Gómez,. Dea. wines by SCC Dis.: Phe. Com. and Ant. Act. Mea. by the 1,1-dip.-2-pic. Met., 57(15): 6770–6778 (2009) [Google Scholar]
  • T. Fornari, E. J. Hernández, A. Ruiz-Rodriguez, F. J. Senorans, G. Reglero, Pha. Equ. for the Rem. of Eth. from Alc. Bev. Using Sup. CO2, J. of Supercritical Fluids, 50: 91–96 (2009) [CrossRef] [Google Scholar]
  • E. S. King, H. Heymann, The Eff. of Red. Alc. on the Sen. Pro. and Con. Pre. of Wh. Wine, Journal of Sensory Studies 29: 33–42 (2014) [CrossRef] [Google Scholar]
  • N. Kontoudakis, M. Esteruelas, F. Fort, J. M. Canals, F. Zamora, Use of unr. Gra. Har. Dur. Clu. Thi. as a Met. for Red. Alc. Con. and pH of wine, Aust. J. Grape Wine Res., 17, 230–238 (2011) [CrossRef] [Google Scholar]
  • F. Gonçalves, R. Ribeiro, L. Neves, T. Lemperle, M. Lança, J. Ricardo da Silva, O. Laureano, Alc. Red. in wine by Nan. Some Com. with Rev. Osm. Tec., Alcohol Level Reduction in Wine – Oenoviti International Network, 64–67 (2013) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.