Fermentation is a transformative process. It doesn’t just produce alcohol but also myriad aromas, flavours and textures.
The challenge of producing low and no-alcohol wine is about how to remove the alcohol from a fermented juice without reducing the quality, mouthfeel and balance.
It’s not easy.
Australian Wine Makers uses two main methods;
1) Spinning cone columns are not dissimilar, but involve repeated low-temperature evaporation and condensation using inverted cones and centrifugal forces. They are swift and highly efficient in separating constituent elements, which are then blended back together.
This method use expensive equipment.
2) Reverse osmosis, a sophisticated cross-flow filtration system that separates out constituent elements based on different molecular sizes before blending back.
The third method is Vacuum distillation. Which sees alcohol and other volatiles removed at a relatively low temperature (25°C-30°C), with aromatics blended back in afterwards.
With the Non Alcoholic Industry growing, there will be new innovative products and wine produced.
For some, they will taste like grape juice and for others are more refined and close to the next real alcoholic wine.
So get your taste buds ready and try!
Find the one that suits you!