Cereduce

Alcohol levels in wine have been increasing rapidly in the last few decades, as a consequence of rising temperatures and customer demand for certain styles of wine. Excess alcohol in wine can lead to deterioration of aroma and flavor, production difficulties and increased taxes for winemakers. Several companies are today offering mechanical means to reduce alcohol in finished wine, however at the cost of process control for the winemaker and the texture of the wine. Cereduce is developing a novel, yeast-based method for alcohol management that will allow winemakers to reduce the level of alcohol produced during wine fermentation. This will take away the need for mechanical treatment of the finished product and give winemakers greater control of the process and leave the wine’s texture untouched.