The production of dealcoholised wine: process, microbiology and sensory analysis

Interest in non-alcoholic alternatives to wine and sparkling wine has been growing in recent years. This is not just a fashion, but a product that enriches the product range for customers. A number of winegrowers have already successfully positioned themselves in this growth market. The article shows which processes are available for the production of dealcoholised wine, what to look out for when dealcoholising wine and what effects dealcoholisation has on the sensory properties of the wines.

Released on 22/10/2024