{"id":10930,"date":"2025-04-09T17:25:03","date_gmt":"2025-04-09T15:25:03","guid":{"rendered":"https:\/\/www.prosecco.wine\/?p=10930"},"modified":"2025-04-09T17:25:03","modified_gmt":"2025-04-09T15:25:03","slug":"low-alcohol-results","status":"publish","type":"post","link":"https:\/\/www.prosecco.wine\/en\/low-alcohol-results\/","title":{"rendered":"LOW-ALCOHOL PROSECCO PROJECT"},"content":{"rendered":"<p><strong>THE CONSORTIUM STARTS EXPERIMENTATION ON LOW-ALCOHOL SPARKLING WINES<\/strong><\/p>\n<p>On the occasion of Vinitaly, in the Prosecco DOC Theatre (Stand B4, Hall 4), the Consortium for the Protection of Prosecco DOC, in collaboration with the University of Padua, presented the first results of the project, \u201cProsecco Low-Alcohol,\u201d launched in 2024, aimed at investigating the characterizing elements of a sparkling wine production having an actual alcohol content between 8 and 9 degrees and a low residual sugar.<\/p>\n<p>\u201cTo date,\u201d comments Consortium President<strong> Giancarlo Guidolin<\/strong>, \u201dwithin our specifications, sparkling wines with low alcohol content (about 8.5 percent vol.) are allowed, but, obligatorily, with high residual sugar (demi-sec version). The objective of the experimentation, therefore, is to evaluate a sparkling wine, Glera-based, with an alcohol content of 8-9% vol. and residual sugar in line with market preferences, namely brut and extra dry.\u201d<\/p>\n<p>\u201cThe first results obtained during experimentation have been positive, in line with expectations,\u201d says <strong>Simone Vincenzi<\/strong>, Professor at the University of Padua. \u201dIt is important to emphasize that this is not a dealcolation process, but a different management of fermentation, both during vinification and sparkling, so that only the sugars naturally present in the grapes can be converted into alcohol.<\/p>\n<p>\u201cThe Consortium,\u201d Guidolin concludes, \u201dhas always been attentive to the evolution of the market and new consumption trends. With this experimentation we want to carefully evaluate, first in the Council, then in the Assembly, the opportunity to be able to respond to the demands of the new generations and of a public increasingly attentive to nutritional issues and conscious wine consumption , without, however, losing the identity and peculiarities of our Denomination.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>THE CONSORTIUM STARTS EXPERIMENTATION ON LOW-ALCOHOL SPARKLING WINES On the occasion of Vinitaly, in the Prosecco DOC Theatre (Stand B4, Hall 4), the Consortium for the Protection of Prosecco DOC, in collaboration with the University of Padua, presented the first results of the project, \u201cProsecco Low-Alcohol,\u201d launched in 2024, aimed at investigating the characterizing elements [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":10935,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-10930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LOW-ALCOHOL PROSECCO PROJECT | Consorzio Tutela Prosecco DOC<\/title>\n<meta name=\"description\" content=\"The Prosecco DOC Consortium, in collaboration with the University of Padua, presented the first results of the project Prosecco Low-Alcohol\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prosecco.wine\/en\/low-alcohol-results\/\" \/>\n<meta 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