Alcohol removal on the up in US

16th December, 2014 by Patrick Schmitt

One in four bottles of “premium” Californian Pinot Noir and Chardonnay have been through the industrial alcohol removal process supplied by ConeTech in the past year.

Californian producers are creating ripe wine styles and then using ConeTech to adjust the resulting high alcohol levels

Speaking to the drinks business at last month’s World Bulk Wine Exhibition in Amsterdam, ConeTech’s vice-president of operations at Jack Ryno stated that the company “processes one quarter of all the premium Pinot Noir and Chardonnay produced in California”.

ConeTech’s alcohol removal technology sees a portion of wine go through a spinning cone which separates all the volatile aromas compounds from the liquid, before removing the alcohol from the remaining odourless liquid.

The aroma compounds are then added….

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6 Responses to “Alcohol removal on the up in US”

  1. Tom Heller says:

    They know this how?

    What a load of crap

    • Andrew Wiese says:

      Know what how? The statistics? By comparing the number of cases processed against the number of cases produced for the vintage, both easy enough numbers for them to get.

      • Tom Heller says:

        It reminds me of when wineshopper was going to take over the entire wine industry and webvan was going to put Safeway out of business. people hurl numbers around with abandon and hope they stick. Like I said a load of crap

  2. Bob Henry (wine industry professional) says:

    I encourage winemakers to experiment with an “artful” post-fermentation blending of discrete lots of underripe picked grapes with fully ripe picked grapes (as distinct from underripe and fully ripe picked grape “co-fermentations”) as an overlooked practice to lowering alcohol levels . . . which has a long-standing (but underpublicized) history in France.

    A case of “everything old is new again” (but not the pessimistic “plus ça change, plus c’est la même chose”).

  3. Rick Boyer wine production for 25 yr. says:

    Some of the popular pinot producers in Russian River and Sonoma Coast use this. I saw it and loaded it up for them.
    They still got their 90+ points and sold for triple digits. Sometimes on a big harvest there is just no room and watering down tanks were no a option during a drought.

  4. Kelly says:

    This seems like a commercial for ConeTech rather than a factual, informative article. I want to see numbers and statistics with sources cited before I believe this, which appears to be nonsense.

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