HIGHLIGHTS
SUMMARY
A strategy is also the pre-fermentative addition to grape juice of either juice obtained from unripen grapes (green harvest wine) or water, where the addition of the latter offers many advantages to manage the alcohol content of wine since its quality attributes do not change significantly. On the order hand, Contreras et_al evaluated non-Saccharomyces yeasts in fermentations with limited aeration to produce wines with reduced alcohol content, showing that T. delbrueckii AWRI1152 and Z. bailii AWRI1578 have the potential to reduce ethanol between 1.5% and 2.0% (v/v). While the . . .
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