A new frontier for winemaking.
While NOLO wines are gaining traction, they face challenges in replicating the taste and mouthfeel of traditional wines. However, ongoing innovations in production techniques are helping to bridge this gap. The regulatory landscape also presents challenges, but the potential for growth and innovation in this segment is immense.
What are NOLO wines?
The term NOLO wine refers to wine that contains either no or lower levels of alcohol. Regulations around the world differ, with most countries defining non-alcoholic beverages as containing less than 0.5% vol. While there is no legal definition for low alcohol wine in most countries, they typically range from 0.5%-9% vol.
Is there market demand?
The non-alcoholic wine sector is experiencing a real boom worldwide. According to the IWSR, the market value of no/low alcohol products went from $8 billion in 2018 to $11 billion in 2022. In the United States, the sector is already worth $1 billion and accounting for 5% of total wine sales. In the United Kingdom, it is growing at 8% per year, and interest is increasing in Northern Europe. Italy, France and Spain are at the forefront with major wineries investing millions in the development of tools dedicated to the production of non-alcoholic and low-alcohol wines.
NOLO wines have gained immense popularity worldwide, catering to a diverse audience. From health-conscious individuals to those abstaining from alcohol for personal or religious reasons, NOLO wines provide an inclusive option for everyone to enjoy the social and culinary pleasures of wine. Additionally, there is a general movement towards drinking less alcohol with Gen Z consuming less and movements like “Dry January” becoming more popular. All of this is leading to increased demand for NOLO wine, making it an exciting, fast-growing segment of the wine industry.
What strategies are there to lower or remove alcohol from wine?
There are several viticultural and winemaking techniques that can be used to lower alcohol in wine. Harvesting grapes earlier is an option, though it may result in undesirable green characters and high acidity. Another option is to stop fermentation early, though this technique leaves residual sugar so it can only be used for certain wine styles. These techniques lower the alcohol concentration without significantly impacting quality.
To drastically reduce the alcohol content, it must be removed using physical techniques after fermentation. The most popular are the spinning cone column (centrifugal force to separate volatile compounds, including alcohol, from wine) or membrane separation processes, such as reverse osmosis (membrane-based technique that separates alcohol from wine by passing it through a semi-permeable membrane) and osmotic distillation (membrane technology with distillation to remove alcohol).
What are the challenges after dealcoholisation?
- Microbiological stability: Alcohol plays an essential role in wine stability by inhibiting the growth of bacteria, mold, and yeast. Removing alcohol increases the risk of microbial contamination. Additionally, the majority of non-alcoholic wines also contain high residual sugars, making robust antimicrobial protection absolutely critical to the stability and quality of the product.
- Mouthfeel improvement: Alcohol is an integral part of wine, and removing it impacts both sensory and stability characteristics. It contributes to body and palate weight, as well as balancing acidity. As a result, NOLO wines can feel thin and watery in the mouth and overly tart.Phenolic compounds in red wines can also be concentrated during the alcohol removal process, making the wine bitter and astringent. Solutions such as polysaccharides, Arabic gums, and tannins can help restore mouthfeel by adding weight, increasing roundness and structure, and reducing astringency.
- Aromatic loss: Many aroma compounds are oxidised during the dealcoholisation process, regardless of the method used. While some aromas can be preserved, especially in low-alcohol wines, dealcoholised wines often lack complexity. Therefore, it is best to start with a wine that possesses strong and intense aromatic qualities.
How to make a balanced NOLO wine?
Enartis has developed a complete range of products designed to enhance sensory qualities, provide antioxidant protection, and offer antimicrobial benefits both before and after the dealcoholisation process.
More information can be found on our website. Looking for further technical support? Reach out to Jennifer Lincoln at Enartis. Products are locally available through Itasca Wines: Jennifer.lincoln@enartis.com
