Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Abstract

Sparkling wine can undoubtedly conquer the most demanding tastes due to its qualities, uniquely boosted by carbon dioxide. The quality and characteristics of sparkling wines, their stability, and sensory properties largely depend on the physical–chemical composition of the grapes and the base wine, the production technology applied, the environmental conditions, etc. Several techniques can be implemented to produce low-alcohol wines, and reverse osmosis is a procedure that has been successfully used in recent times to reduce the alcohol concentration while having a low negative impact on the composition of the wine under certain conditions. In the current circumstances of changing climatic conditions in areas with a tradition of producing sparkling wines, it is necessary to identify methods of keeping the alcoholic concentration of the base wine at a moderate level to not change the composition of sparkling wines in relation to consumer preferences. This chapter looks at the effects of reverse osmosis and the implications of inoculated yeasts on sparkling wine quality.