In a bold stride toward the future of winemaking, the Krems School of Viticulture is spearheading a groundbreaking project that reflects both scientific innovation and market awareness.
Partnering with the Gols-based technology company Sengl-Pridt, the institution is exploring the frontiers of alcohol reduction in wine using advanced membrane technology. The first trials are already underway at the Krems State Winery, setting the stage for a new era in Austrian viticulture.
A Modern Solution for a Changing Market
As the global demand for low-alcohol and alcohol-free wines steadily increases, winemakers are challenged to deliver products that meet evolving consumer preferences—without sacrificing quality. The membrane system used in this initiative allows for selective, moderate reduction of alcohol while preserving the unique varietal aromas and characteristics of the wine.
This method represents a significant advancement over older, more invasive technologies. It offers winemakers precise control and the ability to tailor wines to contemporary tastes—an asset in today's competitive and health-conscious wine market.
Where Innovation Meets Practice
The project is a prime example of how applied research can directly benefit the wine industry. The Krems School of Viticulture, long known for its excellence in education and viticultural expertise, is bridging the gap between theory and application. Together with Sengl-Pridt, a company recognized for its technical solutions in the beverage sector, they are testing the real-world impact of alcohol reduction on wine quality.
The experimental wines produced with the membrane system will undergo a blind tasting and evaluation. This critical step will determine how the sensory profile of the wine holds up against traditionally produced counterparts. The results, once published in the LAKO (Landwirtschaftliche Koordinationsstelle) trial reports, could serve as a reference point for winemakers across Austria and beyond.
Source: Der-Winzer