As a wine professional, I am always keen to be as up-to-date as possible on trends in the beverage industry. Lately, there is one special topic that’s coming back to me in the last couple of months. It is the non-alcoholic or alcohol-free wines. Apparently, it is getting popular by the day, especially amongst the younger generation. This discovery fuelled today’s article to dive deeper into the world of non-alcoholic wines. How they are made, and why it is getting more attention now than ever.
Non-alcoholic wines, also known as dealcoholized wines or low-alcohol wines as well. These wines are made using a unique process that removes the alcohol content without sacrificing the taste and aroma of traditional wines. Hence, these drinks are not equal to grape juice, they have been made the same way as normal wine (fermentation, vinification, barrel usage, etc…) In this article, we will explore how non-alcoholic wines are made and why they are becoming a popular choice.
A little bit of history
Non-alcoholic wine was invented in 1908. Its invention is credited to the Jung family, who owned a vineyard in the Rhine region in Germany. After many years of selling their own wines, they realized that more and more customers stopped ordering because their doctors advised them to consume less alcohol. This was the moment when Carl Jung Jr. started to experiment. He started experimenting with his father’s equipment to find a way to make non-alcoholic wine. And he was successful: In 1908, Carl Jung Jr. filed a patent for his dealcoholisation process. Today the process is way more advanced, but it was a start…
How are non-alcoholic wines made?
The process of making non-alcoholic wine is relatively simple, but it requires precision and care to ensure that the flavor and aroma are not compromised. The most common method used to produce non-alcoholic wines is known as dealcoholisation, which involves removing the alcohol from the wine.
There are several ways to remove alcohol from wine, including vacuum distillation, reverse osmosis, and spinning cone technology. Vacuum distillation involves heating the wine and lowering the pressure to evaporate the alcohol, while reverse osmosis involves passing the wine through a membrane to separate the alcohol from the water. The spinning cone technology uses a spinning cone column to remove the alcohol through evaporation.
Once the alcohol is removed, the wine is then blended with grape juice or water to adjust the flavor and sweetness to match that of traditional wines. That is because alcohol changes a wine’s mouthfeel, also known as the body. The more alcohol a wine has, the heavier and fuller body it feels. The other reason is that alcohol transports flavors. This means that wine without alcohol tends to taste less intense than a similar wine with alcohol. After the blending process, the wine is then bottled and sealed, ready for consumption. However, alcohol is a preservative and helps keep the wine fresh. A non-alcoholic wine lacks this preservative, so it does not last as long as regular wine.
Why are non-alcoholic wines becoming popular?
There are several reasons why non-alcoholic wines are becoming increasingly popular among wine enthusiasts.
- One of the primary reasons is that they offer a healthier alternative to traditional wines. Alcohol consumption can have several negative health effects, including liver damage, increased risk of cancer, and high blood pressure. Non-alcoholic wines provide a way for wine lovers to enjoy the taste and aroma of wine without the health risks associated with alcohol consumption.
- Another reason for the popularity of non-alcoholic wines is that they are suitable for people who cannot or choose not to consume alcohol. This includes pregnant women, people with certain health conditions, and individuals who are sober or recovering from alcohol addiction. Non-alcoholic wines offer a way for these individuals to enjoy the social and cultural aspects of wine drinking without the negative effects of alcohol.
Legal term
We have to pay attention that legally, there is no such thing as ‘low- or no-alcohol wine’. Wine needs to have a minimum alcohol level of 8%, unless a specific exemption exists (like Moscato d’Asti). Otherwise, it must be called a ‘wine-based drink’. There are currently four terms that can be used for wine-based drinks of 1.2% and under. These are ‘low alcohol’ (1.2% or less), ‘non-alcoholic’, ‘de-alcoholised’ (alcohol extracted, no more than 0.5%) and ‘alcohol-free’ (alcohol extracted, no more than 0.05%).
Conclusion
As I have tasted one example of alcohol-free wine, I can only talk about my experience. I have chosen a Pinot Gris from a German producer whom I have already known, I tasted a lovely Pinot Noir before from them. This Pinot Gris was a lovely wine, I can definitely understand why it is a perfect solution for someone who can’t or choose not to drink alcoholic wine. However, for me, the lack of alcohol decreased the quality and balance of the wine. It didn’t give me the mouthfeel and flavor intensity that normally an alcoholic wine would do. But all in all, it is a very interesting topic and discovery from my side, if you can’t drink for whatever reason, I recommend you to have a glass because it is worth the try!
When you do, let me know how did you like it!
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