Science & Technology

The secret science behind alcohol-free wine

Are you considering a shift to alcohol-reduced and alcohol-free wines? Not so long ago, you might have been told, “Don’t worry.” Alcohol-free beer wasn’t too bad, but alcohol-free wines often caused serious disappointment, even for amateur drinkers.

And there is a good reason for that. Winemaking is both an art and a science. Alcohol contributes to the richness and texture of wine and its flavor. At best, imitation is often inadequate when trying to get rid of alcohol. Science may not have changed much in the last few years, but art has gone through the Renaissance. Winemakers have discovered a way to separate alcohol from wine and have made it a truly authentic and very tasty product.

Out and in against

Michelle and David Toothman are the founders and owners of The Zoe Company, a family-owned company that produces alcohol-free wine under the brand name Lari. They point out that their wines are still made in the traditional way. They simply take out the alcohol after the wine is made.

Their exact process is patented, but Michelle Toothmann said that when the alcohol was removed, “the essence was recovered with aroma and flavor, separated from the alcohol, and then now the alcohol is removed. It will be returned to the wine. ” Lari’s particular process may be a secret, but if it’s like someone else, it’s pretty easy — at least the removal part.

Lillian Thomas is a wine maker of Wine Secret, a company that helps wine companies improve their products. According to Thomas, winemakers flow wine through a filter with a special membrane, splitting the wine into two streams: retention and permeate. Only alcohol and water enter the permeate, and the winemaker distills to remove the alcohol. The permeate is virtually alcohol-free and is returned to the wine.

“In essence, you only get rid of alcohol,” she says. “It still retains all the desirable ingredients in wine, such as aromas, flavors and tannins. It’s all excellent ingredients.”

Sugary solution alternative

However, at this time, stemware is not ready. Winemakers still need to make some adjustments to ensure the taste of the final product that wine consumers are accustomed to.

“”[Alcohol] It acts as a carrier for many of the fragrances found in wine, “explains Thomas. It also adds a lot of texture and mouthfeel that makes a good wine very good. Immediately after removing alcohol, flavoring is only part of the winemaker’s art.

“A few years ago, non-alcoholic wines basically replaced alcohol with sugar and stuffed it with sugar to add weight to the taste,” says Thomas. But since then, this process has come a long way. “Recently, there’s more that people can do to improve the taste of wine, so you don’t have to add all the sugar. You get a taste that’s a bit like real wine.” For example, Toothmans says Balance. And add a little grape juice and other fragrances and flavors to get the right texture.

The result may not please the wine snob, but if you are a designated driver or want to have a delicious, alcohol-free option for your guests, it may just be ..

The secret science behind alcohol-free wine The secret science behind alcohol-free wine

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