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:
๐ The market share of alcohol-free wines is growing, with 8% of sales in Germany
๐ท Young Europeans aged 18-24 are showing a growing interest in alcohol-free alternatives
โ๏ธ De-alcoholisation uses technologies such as vacuum distillation to preserve quality
๐งช Innovative systems, such as the rotating cone column, improve flavour extraction
โ Special care is needed to avoid refermentation in de-alcoholised wines
๐ฌ The absence of alcohol requires the addition of sugar to compensate for the loss of sweetness
๐ The future of alcohol-free wines will depend on quality and consumer acceptance
