Lower alcohol wine production through application of sugar reduction technology to grape juice

Summary

Objective

This project is evaluating the technical and commercial feasibility of Evolve Food's patented technology for producing reduced alcohol wine. This involves fermentative or enzymatic reduction of fermentable sugar in grape juice or must prior to alcoholic fermentation. This initiative aligns with growing consumer health trends and a focus on environmental sustainability by utilizing CSIRO's patented technology to create mid-strength wines. Ultimately the project aims to enhance the competitiveness and adaptability of Australia's wine sector, by addressing climate-induced challenges such as vintage compression as well as mitigating the financial impact of rising alcohol taxes in key Australian wine import markets.

Background

Growing consumer demand and increasingly variable environmental conditions underscore the importance for Australian winemakers and grape growers to have the ability to be able to manipulate wine alcohol concentrations. Existing methods for reducing alcohol content in wine, such as reverse osmosis, spinning cone columns, vacuum distillation, membrane filtration, and heat treatments, face significant implementation challenges. This is particularly relevant in terms of capital investment, operating costs and dramatic sensory changes in final products compared to traditional wines. Therefore, developing alternative methods that effectively reduce alcohol content while addressing these key challenges, is imperative.

Evolve Food, a proto-venture incubated within Australia's national science agency, CSIRO, has developed patented technology over years of research. This technology holds substantial potential for impact within the wine industry. It offers growers and winemakers an alternative solution for producing reduced alcohol wine that integrates seamlessly with existing winemaking practices and equipment.

Sector benefits

The CSIRO Evolve Food Impact project directly supports the objectives of the Wine Australia Five-Year Strategic Plan 2020-2025 by promoting innovation in wine production through the development and commercialization of reduced-alcohol wines. By fostering industry collaboration, improving production processes, and diversifying product offerings, the project aligns with the Strategic Plan's goals to strengthen the global position of Australian wine through sustainability, innovation, and market responsiveness.