In recent years, there has been a significant improvement in the quality of non-alcoholic wine. However, it’s important to note that alcohol plays a crucial role in conveying the aromatic compounds of wine and influencing overall sensory perceptions. Therefore, a wine with less than 0.5% alcohol can never match the taste of a traditional wine. Let’s not confuse it purely with a grape-based beverage.

The organoleptic characteristics of a dealcoholized wine can be described as sweeter and slightly diluted compared to their alcoholic counterparts. This difference has led the industry to focus mainly on producing sparkling dealcoholized wines, aiming to use the bubbles to impart liveliness and freshness to this type of beverage.

That being said, would you always call “dealcoholized wine” wine, or would you define it more as a beverage?

The debate is open!


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