Published on August 28, 2024 by Faustine Milard
No/low alcohol for sparkling wines: limits and strategies for sensory optimisation
Summary:
Matthias Schmitt presents an overview of the production of low-alcohol and alcohol-free sparkling wines, highlighting dealcoholisation methods, sensory optimisation and market challenges.
Highlights:
π The market share of alcohol-free wines is growing, with 8% of sales in Germany
π· Young Europeans aged 18-24 are showing a growing interest in alcohol-free alternatives
βοΈ De-alcoholisation uses technologies such as vacuum distillation to preserve quality
π§ͺ Innovative systems, such as the rotating cone column, improve flavour extraction
β Special care is needed to avoid refermentation in de-alcoholised wines
π¬ The absence of alcohol requires the addition of sugar to compensate for the loss of sweetness
π The future of alcohol-free wines will depend on quality and consumer acceptance
