Step 1 of 3 33% Publications and fact sheetsSelect any of these publications Varela, C., Dry, P.R., Kutyna, D.R., Francis, I.L., Henschke, P.A., Curtin, C.D., Chambers, P.J. Strategies for reducing alcohol concentration in wine. Australian Journal of Grape and Wine Research 21 (S1) : 670-679 ; 2015. Contreras, A., Hidalgo, C., Schmidt, S., Henschke, P.A., Curtin, C., Varela, C. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content. International Journal of Food Microbiology 205 : 7–15,; 2015. Contreras, A., Curtin, C., Varela, C. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation. Applied Microbiology and Biotechnology 99 (4) : 1885-1895 ; 2015. Contreras, A., Henschke, P., Chambers, P., Curtin, C., Varela, C. New yeast approach is aiming to produce a lower alcohol wine. Australian & New Zealand Grapegrower & Winemaker (603) : 82-83 ; 2014. Contreras, A., Hidalgo, C., Henschke, P.A., Chambers, P.J., Curtin, C., Varela, C. Evaluation of non-Saccharomyces yeast for the reduction of alcohol content in wine. Applied and Environmental Microbiology 80 (5) : 1670-1678 ; 2013. Varela, C., Chambers, P., Johnson, D. Trials turn up new strategies for softening the kick in wine. Australian & New Zealand Grapegrower & Winemaker (596) : 70–73 ; 2013. King, E.S., Dunn, R.L., Heymann, H. The influence of alcohol on the sensory perception of red wines. Food Quality and Preference 28 (1) : 235-243 ; 2013. Baldwin, G. Making low alcohol wine with inherent attractiveness intact. Wine and Viticulture Journal 28 (2) : 19–24 ; 2013. Dry, P. Can the production of low alcohol wines start in the vineyard? Wine & Viticulture Journal 28 (2) : 40–43 ; 2013. Smith, F. Low alcohol winemaking must begin in vineyards. GrapeGrowers and Vignerons (January) : p.13 ; 2013. Howard, C. Lightening up in our approach to wine. Wine and Viticulture Journal 28 (2) : 55–57 ; 2013. Keys, T. Into the light.The increasing popularity of low alcohol wines. Wine & Viticulture Journal 28 (2) : 12–14 ; 2013. Varela, C., Kutyna, D.R., Solomon, M., Black, C.A., Borneman, A., Henschke, P.A., Pretorius, I.S., Chambers, P.J. Evaluation of gene modification strategies to develop low-alcohol wine yeasts. Applied and Environmental Microbiology 78 (17) : 6068-6077 ; 2012. Schmidtke, L.M., Blackman, J.W., Agboola, S.O. Production technologies for reduced alcoholic wines. Journal of Food Science 71 (1) : 25-41 ; 2012. Godden, P., Muhlack, R. Trends in the composition of Australian wine, 1984–2008. Australian & New Zealand Grapegrower & Winemaker (558) : 47–61 ; 2010. Varela, C., Chambers, P., Stanley, G., Kutyna, D., Henschke, P. Yeast provides a lower alcohol pathway. Australian & New Zealand Grapegrower and Winemaker (561) : 80–83 ; 2010. Varela, C., Chambers, P.J., Coulter, A., Dry, P.R., Francis, I.L., Gawel, R., Muhlack, R., Henschke, P.A., Stockley, C.S., Herderich, M.J., Pretorius, I.S. Controlling the highs and the lows of alcohol in wine. Australian & New Zealand Wine Industry Journal 25 (4) : 27–32 ; 2010. Ehsani, M., Cadiere, A., Heux, S., Julien, A., Dequin, S. Metabolic effect of low ethanol production yeast. Bulletin de l'OIV 80 (917-919) : 403-408 ; 2007. 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