2019年聚焦葡萄酒的工业应用（英）-20页_3mb

Industrial Use of Wine Report Summary

Introduction and Overview

• The report provides an analysis of industrial wine use, which accounts for approximately 12% of global wine production on average.
• Industrial use involves transformations such as distillation, addition/extraction, acetic fermentation, and incorporation into other products.
• This sector is part of the surplus wine consumption; however, data is primarily estimated based on country-specific information and global trends.

Methodology

• Data is collected from Member States' questionnaires, national sources, and European Commission reports.
• Estimations assume key producers are major contributors, weighting by their wine production volumes.

Processes and Definitions

• Distillation: A process concentrating alcohol, yielding products like wine distillate, spirits, brandy, and neutral alcohol. Defined with specific OIV standards.
• Addition/Extraction: Includes beverages like wine-based drinks, aromatised wines, and dealcoholised wines, governed by OIV guidelines.
• Acetic Fermentation: Produces wine vinegar, with minimum 60 g/L acetic acid.
• Other Uses: Involves products like sauerkraut, marinades, and wine coolers, but data is sparse due to HS code limitations.

Market Analysis (2016 Data)

• Wine Spirits and Brandies: 22 million hectolitres used, with France, USA, and Spain leading, showing a decline in some regions due to policy changes.
• Wine-Based Beverages and Aromatised Wines: Volume increased to 4.9 million hl, with Spain and Italy at the forefront, driven by products like vermouth and dealcoholised wines.
• Wine Vinegar: 4.7 million hl consumed, with Italy and Spain dominating production, reflecting strong recent growth.
• Overall Industrial Use: Grew 18% between 2011 and 2016, with greatest increases in Spain, South Africa, Germany, and Argentina. Leading countries (France, Spain, USA, Italy) account for 65% of industrial transformations.