A method to remove 2% of alcoholic wines was approved by the INV earlier this month. The authorized method will improve the wine entry to some countries that use the alcohol content as a tariff barrier.
Earlier this month the National Institute of Viticulture authorized a method for partial drying out of wine by reverse osmosis.
The resolution C3 INV published March 5 in the Official Gazette indicates that it is permissible, as of now, decrease no more than 2% alcoholic strength by volume, according to Resolution 10/2004 OENO International Organization of Vine and Wine (OIV) approving the partial dealcoholisation wines using subtractive techniques. Rodolfo Sandler, chief winemaker of Santa Ana, said that although this method is to enter countries that are asking for less alcohol content in wines, today there are others who are asking for more alcohol. England is asking us for some types of wine with 15 percent alcohol. So everything is relative.
He however said that a while back he was in charge of an experiment with Invesa osmosis resulting in a wine with low alcohol at Bodegas Santa Ana. One white wine Light Rincón del Sol was called, and had good impact in some states North America, where supermarkets only allowed to sell low-alcohol wines. It is a tool to make some arrangement in wines. Personally I think the arrangement has to be made in grapes, estimated Sandler.
Meanwhile Ruben Efragara winemaker winery Alta Vista, indicated that this is good news for the wine industry. There is significant interest in these methods are adopted, because one of the great evils we have in our winemaking is that to achieve the maturity we need, we must have high alcoholic. Many countries consider alcohol as an element to pay more taxes to the Argentine wine or to stem the flow of our wines, said. While presenting the method to authorize the company made Oliverogar, Efragara ensures that while this issue was raising the level of INV. We have not used but we believe it will be very useful, we have seen it work in the United States and other countries and works very well, he said.
Europe does not have this method between allowed, do not need it, say winemakers. It happens that in European wine regions is achieved, at most, 13 percent alcohol with grape ripening, unless they are areas in the south of France or Spain, or Sicily (Italy). The procedure allowed for such equipment are Oliverogar brand, model Oleversep 8 of Italian origin, and triple effect evaporator Buccolini brand, and all other equipment that uses the same technology, previously authorized by the INV. This method is inexpensive, while the value of the membranes for filtration is important, its duration is prolonged. The mechanical method is a differential filtration does not alter the taste of the wines.
