OIV Approves Alcohol Reduction in Wines

New Resolution Outlines Viable Techniques for Alcohol Reduction in Wines

2025-01-14

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The OIV-OENO 394A-2012 resolution, adopted in 2012 during the 35th World Congress of Vine and Wine in Izmir, Turkey, establishes a technical framework for reducing the alcohol content in wines, either partially or completely. The resolution outlines specific methods, including vacuum evaporation, membrane processes, and distillation, as viable techniques to achieve this goal. The decision by the International Organisation of Vine and Wine (OIV) addresses evolving market demands and growing concerns over alcohol consumption, marking a significant shift in modern winemaking practices.

The document specifies that wines subjected to alcohol reduction must meet strict quality criteria, ensuring they remain free from organoleptic defects. The process must be conducted under the supervision of an oenologist or a qualified technician to guarantee that the sensory characteristics of the wine are preserved. These requirements aim to safeguard the integrity of the wine while adapting to consumer preferences for lower-alcohol products.

One of the driving forces behind this resolution is the need to align wines with new consumer trends. Valérie Lempereur from the French Institute of Vine and Wine emphasizes that these techniques open new market opportunities by offering products with reduced alcohol content. She highlights that this change reflects a shift toward more moderate consumption habits. However, Lempereur also warns that achieving this balance requires collaboration between producers and researchers to ensure that quality is not compromised.

Fernando Zamora, a professor at the Faculty of Oenology at Rovira i Virgili University, notes the increasing demand for low- and no-alcohol wines, which led the OIV to approve measures allowing both partial alcohol reduction and near-total dealcoholization, with final alcohol levels below 0.5%. He adds that this adjustment also addresses challenges posed by climate change. Rising temperatures are causing higher sugar concentrations in grapes, resulting in elevated alcohol levels in wines, which can create imbalances in flavor and structure.

Climate change presents a dilemma for winemakers. While harvesting grapes earlier can help control alcohol levels, it risks compromising phenolic maturity, which is critical for producing high-quality wines. Alcohol reduction techniques offer a solution by helping producers balance their wines, ensuring they retain desirable characteristics without being overwhelmed by excessive alcohol content.

Matthias Schmitt, a professor of oenology at Hochschule Geisenheim University, highlights the importance of advanced alcohol-reduction methods, such as vacuum distillation and membrane processes, in addressing this issue. Vacuum distillation, which uses technologies like spinning cone columns, removes alcohol at controlled temperatures, preserving the wine's aromatic profile. Membrane processes, including reverse osmosis, can separate alcohol without affecting other essential components. However, both methods require precision to maintain the wine's sensory identity.

Adriaan Oelofse, head of enological innovation in South Africa, points out that dealcoholization poses technical and commercial challenges. Lowering ethanol content can impact the wine's organoleptic perception, reducing complexity on both the nose and palate. Additionally, alcohol acts as a natural preservative, meaning low-alcohol wines may face stability issues over time. These challenges are further compounded by production costs and varying regulations across international markets, which complicate the commercial distribution of dealcoholized wines.

The wine industry now faces the task of educating consumers to adjust their expectations. Low-alcohol wines offer different sensory profiles from traditional wines, making it essential to communicate their qualities without losing sight of the cultural significance of wine. The OIV resolution aims to strike a balance between innovation and tradition, ensuring that dealcoholized wines meet the quality and authenticity standards that consumers expect.

As the wine sector evolves, dealcoholization represents an important step toward more inclusive and modern products. With ongoing research and technological advancements, producers can cater to contemporary consumer preferences while maintaining the fundamental values that have shaped winemaking throughout history.

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