South Africa Wine Research Projects 2026

3. OENOLOGY RESEARCH NEW PROJECT

CHROMATOGRAPHIC DE-ALCOHOLISATION OF WINE

SU-ChemE RP 26-01 Prof Robbie Pott, Department of Chemical Engineering, Stellenbosch University Start date: 2026

AIM AND INDUSTRY RELEVANCE: The project explores chromatography as a new method for producing de-alcoholised wine while preserving desirable aroma compounds. Current methods, mainly vacuum distillation, remove not only alcohol but also key flavour volatiles, and attempts to recover these compounds are limited because they reintroduce alcohol. This study will test whether selective resins can directly separate ethanol from wine and recover flavour compounds from the resulting vacuum distillate. It will assess both the technical performance and economic feasibility of this approach. The aim is to develop and evaluate a chromatography-based process to produce low- and no alcohol wines with improved flavour retention compared with existing methods. The project will examine the chemical composition, sensory quality, and the overall viability of scaling the method for industry use. The global low and no-alcohol beverage market is expanding rapidly, offering significant opportunities for the wine industry. A technique that better preserves wine aroma could enable producers to create higher-quality de-alcoholised wines, differentiate products, and access new markets. If successful, this approach could provide a commercially viable alternative to current methods, thereby improving product quality and competitiveness in the wine industry.

SOUTH AFRICA WINE RESEARCH 2026

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