A METHOD FOR PRODUCTION OF A WINE WITH LOWER CONTENT OF ALCOHOL

Disclosed is a method for production of a wine with lower content of alcohol, which comprises following steps: (1): treating unfermented grape juice with an effective amount of following two enzymes: (a) glucose oxidase in the presence of oxygen for a period of time adequate to convert at least a po...

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Bibliographische Detailangaben
Hauptverfasser:	BJERRE, KRISTINE, VAN DEN BRINK, JOHANNES MAARTEN
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Disclosed is a method for production of a wine with lower content of alcohol, which comprises following steps: (1): treating unfermented grape juice with an effective amount of following two enzymes: (a) glucose oxidase in the presence of oxygen for a period of time adequate to convert at least a portion of the glucose in the grape juice into gluconic acid; and (b) glucose isomerase for a period of time adequate to convert at least a portion of the fructose in the grape juice into glucose; and thereafter, (2): the thus treated grape juice with reduced amounts of glucose and fructose is fermented to produce the wine with lower content of alcohol, wherein the term "lower content of alcohol" relates to a lower content of alcohol in the wine as compared to a wine produced under identical conditions but without the treatment with both of the two enzymes of step (1).