Controlling the Highs and the Lows of Alcohol in Wine

Creina S. Stockley, Cristian Varela, Adrian Coulter, Peter R. Dry, I. Leigh Francis, Richard Muhlack and Isak S. Pretorius
The Australian Wine Research Institute, Glen Osmond, Adelaide, Australia

Series: Food and Beverage Consumption and Health, Food Science and Technology
BISAC: MED060000

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Amid a continuing intense public health debate about harmful alcohol consumption, taking control of the alcohol concentration in wine has become a priority for the wine sector worldwide. Despite a growing body of evidence indicating the health benefits of responsible, light to moderate wine consumption, and the generally healthy pattern of wine consumption, wine is still much criticised in these debates. Over the past two decades the average worldwide alcohol concentration of wine has risen. In contrast, consumer studies show an increasing preference for lower-alcohol wines. The current challenge for the wine sector is how to manage best the ‘dark side’ of alcohol worldwide and the ‘bright’ side of wine and society. This book examines the struggle that goes into monitoring the highs and lows of alcohol in wine. (Imprint: Nova)

ABSTRACT

INTRODUCTION

THE ROLE OF ETHANOL IN HUMAN HEALTH CONSIDERATIONS

THE ROLE OF ETHANOL IN THE SENSORY ATTRIBUTES OF, AND RESPONSES TO, WINE

VITICULTURAL PRACTICES AVAILABLE TO MANIPULATE THE ETHANOL COMPONENT

WINEMAKING PRACTICES, PROCESSING AND TECHNOLOGIES AVAILABLE TO MANIPULATE THE ETHANOL COMPONENT

CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

INDEX

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