Fourteen promising drinks inventions unveiled in 2018

Wine made with naturally lower alcohol

Speaking to the drinks business earlier this year, Dr John Forrest, the creator of a viticultural technique used by New Zealand wineries involved in a seven-year project to produce premium wines with naturally lower alcohol, has said that it’s capable of helping wineries across the world “to ameliorate the effects of global warming”.

While the technique itself has been used for a number of years now on white grapes, Dr Forrest told db that he’s currently developing a similar technique to naturally reduce alcohol levels in red wine.

The method, which involves the removal of selected leaves to reduce the photosynthetic ability of the vine and thus the sugar accumulation, can be used by wineries that are struggling to control the alcohol levels in their wines due to global warming.

He added: “We found that reducing leaves can actually increase acid drop by 5%. The grapes are harvested at same time – we’re not picking early – so it allows the same time as normal wine for the grapes to develop.

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