In recent years, there has been an interesting evolution in the wine industry: the growing popularity of zero-alcohol or low-alcohol wines. These innovative wines are gaining ground among consumers who want to enjoy the wine experience without the effects of alcohol.

The production of zero-alcohol or low-alcohol wines is based on innovative techniques such as reverse osmosis, vacuum evaporation, and low-temperature distillation. These techniques allow for the elimination or reduction of alcohol from wines without compromising their aroma and flavor. Reverse osmosis, for example, uses a semipermeable membrane to separate alcohol from other components of the wine, while preserving the aromatic and gustatory elements. Vacuum evaporation and low-temperature distillation gently remove alcohol without altering the organoleptic characteristics of the wine.

What are the advantages of this type of product?

Zero-alcohol wines offer several advantages for consumers. Firstly, they provide an attractive alternative for those who wish to avoid alcohol for health, religious, or personal reasons. These wines can be enjoyed without concerns related to driving or the side effects of alcohol. Additionally, zero-alcohol wines are particularly suitable for occasions where alcohol may not be appropriate, such as during lunch breaks or for those who are at work. Finally, they are also an excellent choice for those who want to maintain a sober lifestyle without giving up the pleasure of a good glass of wine.

The growing popularity of zero-alcohol wines has raised important regulatory issues. Many countries have had to adapt their existing legislation to establish clear criteria for labeling and marketing these products. Some nations require zero-alcohol wines to have an alcohol content below 0.5% to be labeled as such, while others require complete absence of alcohol.

ACRAM, after years of study and testing, has designed, tested, and implemented a unique dealcoholization system. We are talking about iAM ZERO. Contact us for more information.


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