去酒精葡萄酒 – 酒精减少背后的科学
Thursday 11 January 2024
• 1 min read
如何从葡萄酒中去除酒精来制作无酒精或低酒精（NOLO）葡萄酒？为什么NOLO葡萄酒如此难以做好？这张旋转锥柱的照片由弗莱沃泰克 (Flavourtech) 提供。
为什么要减少酒精？
葡萄酒中的酒精含量在过去30或40年中一直在上升，这一趋势已被广泛剖析，无论是在媒体上还是在更非正式的场合，通过那些令人头晕目眩且引起头痛的葡萄酒瓶。例如，詹西斯 (Jancis) 2005年关于高酒精葡萄酒的文章，记录了"全球普遍趋向于越来越烈的葡萄酒"，特别关注纳帕 (Napa) 赤霞珠 (Cabernet) 和仙粉黛 (Zinfandel)。
这种上升趋势引发了关于口味、健康和税收的问题，促使葡萄栽培师和酿酒师寻找生产低酒精含量葡萄酒或降低成品葡萄酒酒精含量的方法。...
Become a member to view this article and thousands more!
Premium
- 15,512 featured articles
- 278,528 wine reviews
- Maps from The World Atlas of Wine, 8th edition (RRP £50)
- The Oxford Companion to Wine, 5th edition (RRP £50)
- Members’ forum
Monthly
Annually
£99
Save 17.5% with annual membership
Professional
- 15,512 featured articles
- 278,528 wine reviews
- Maps from The World Atlas of Wine, 8th edition (RRP £50)
- The Oxford Companion to Wine, 5th edition (RRP £50)
- Members’ forum
- 48-hour preview of all scheduled articles
- Commercial use of our wine reviews
£199
per year