Producing low and no-alcohol wines brings a different set of rules. Our guide walks through considerations for enhancing complexity before de-alc, restoring aroma and texture after de-alc, and ensuring microbial stability for the life of the wine.
What Happens after De-Alcoholization?
Loss of Aroma
Ethanol helps volatilize aromatic compounds; without it, wines can smell muted.
Thinner Texture
Alcohol contributes to body and roundness; its removal can leave wines feeling hollow.
Reduced Stability
Lower alcohol means higher risk of microbial spoilage and oxidation.
Considerations by Phase
Pre-Dealc
Control during harvest and fermentation allows you to enhance aromas, mouthfeel, and complexity up front, so there's less to fix later.
Post-Dealc
Some wine finishing products can help restore sensory balance, especially in low alcohol wines where natural flavors may require labeling.
Microbial Stability
Consider additional protection measures outside the traditional SO2 filtration - chitosan, pasteurization, and/or Velcorin®.
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