Microbiological stability of dealcoholised red wines

Abstract

Interest in alcohol-free wines is increasing because of health considerations, lifestyle changes, cultural factors, and fiscal policies favouring products with lower alcohol content. This study assessed the microbiological risks associated with industrially produced alcohol-free red wines during six months of storage. Four red wines were analysed in quadruplicate, including dealcoholised wines with and without sulphur dioxide, their alcoholic counterparts and products prepared for commercialisation. The absence of ethanol markedly favoured microbial growth, even in the presence of SO₂, which was insufficient to prevent microorganism survival and proliferation. Dealcoholised red wines showed high microbial diversity, whereas commercially stabilised products displayed the greatest microbiological safety. The results indicate a substantial risk of cross-contamination during dealcoholised-wine production. They highlight the need for a specific Hazard Analysis and Critical Control Point system, stricter hygiene throughout the production chain and clearly defined shelf-life limits to protect consumers.

References

1. González-Arenzana, L. Microbiological Stability of Dealcoholised Red Wines. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available soon on Infowine Premium: https://vinidea.it/es/brand/infowine/