Can technology save the flavor of no-alcohol wines?

The desalcoholization of wine is one of the most significant innovations in modern enology, driven by the growing demand for low- or no-alcohol products. This trend reflects new consumer preferences prioritizing health and wellness. However, the process presents considerable technical challenges since alcohol plays a fundamental role in the sensory perception and stability of wine. Without alcohol, wine risks losing its essential character. In response to market demands, techniques to reduce alcohol content are constantly evolving, aiming to maintain product quality.

Desalcoholization involves removing alcohol partially or entirely from wine through specific methods. This process not only alters the wine's profile but also requires adjustments to preserve microbiological stability and organoleptic characteristics, such as flavor. Common techniques include distillation methods, such as rotating cone columns, and membrane-based methods like reverse osmosis and nanofiltration. While each approach has its advantages and limitations, both face the challenge of preserving aromas and flavors during alcohol removal.

Alcohol contributes to the flavor, structure, and balance of wine, influencing sweetness, bitterness, acidity, and body. Its reduction tends to enhance acidity and astringency, disrupting the overall balance. Recent studies suggest that reducing alcohol content by up to 20% is acceptable to most consumers. However, further reductions can significantly alter aroma and flavor, particularly in red wines. This underscores the need for more precise technologies to minimize these impacts.

The rise in alcohol content in wines over recent decades is largely attributed to climate change, which accelerates grape ripening and increases sugar levels, leading to higher alcohol levels. This poses a dilemma for producers: earlier harvests can reduce alcohol levels but often at the cost of aromatic complexity and quality. Desalcoholization techniques offer a solution, enabling winemakers to adjust alcohol content while preserving the wine's identity.

A recent webinar hosted by Infowine and led by Professor Maria Tiziana Lisanti from the University of Naples Federico II highlighted advanced desalcoholization methods. These include rotating cone columns, which not only remove ethanol but also recover some of the aromatic compounds lost during the process. In these columns, wine passes through rotating cones that form thin layers, allowing efficient distillation at low temperatures. Membrane techniques, such as membrane contactors, are particularly effective in preserving aromatic compounds by separating ethanol through concentration or pressure gradients.

Despite these innovations, current techniques face significant limitations, such as the loss of volatile compounds essential for fruity and floral aromas and increased microbiological risks due to the reduced preservative effect of alcohol. Additionally, desalcoholization can alter sensory profiles, affecting sweetness, bitterness, and texture—factors crucial for consumer acceptance.

Regulations also play a vital role in the production of desalcoholized wines. These rules, which vary by country, define what qualifies as no- or low-alcohol wine and impact labeling, marketing strategies, and innovation possibilities.

The NoLo ("no" or "low" alcohol) wine market presents a promising opportunity, particularly among younger consumers and those focused on health. However, creating competitive wines in this category without compromising sensory quality requires an integrated approach. This includes technological advances in desalcoholization and careful enological practices, such as selecting low-alcohol-producing yeasts and vineyard management techniques to reduce grape sugar levels.

Future developments in desalcoholization are expected to focus on improved membranes, more sustainable processes, and optimized fermentation parameters. Meanwhile, combining traditional and modern enological techniques will be essential to meet the demand for lower-alcohol wines of high quality while preserving the essence of this ancient beverage.