Sensory challenges associated with low- and no-alcohol wines

Abstract

Alcohol plays a fundamental role in the chemical and sensory properties of wine, and its removal or reduction therefore causes a major imbalance. This presentation will provide a scientific and systematic review of these balances, discussing the advantages, limitations and possibilities associated with the different ways of compensating for them. Even when all aroma is retained, alcohol removal sharply increases perceived acidity and suppresses not only alcoholic perception but also body, bitterness in white wines, sweetness and aromatic properties in red wines. In red wines, even moderate reductions of 3 % v/v have clear effects on both aroma and mouthfeel, including acidity, sweetness, astringency and body. Recent sensory studies will then be presented, examining in detail the sensory properties of alcohol-free wines available on the international market. Quality critically depends on two balances: sweet and unctuous sensations versus acidic, bitter and drying sensations; and fruity-floral aromas versus reductive, animal and acetic notes. Although the aromatic perception of some products can closely resemble that of quality wine, mouthfeel remains a major challenge. Finally, the causes of these imbalances and possible approaches to correcting them will be discussed.

References

1. De-la-Fuente-Blanco et al, OenoOne. https://doi.org/10.20870/oeno-one.2024.58.3.7864
2. Ferreira, V. Sensory challenges associated with alcohol-free and low-alcohol wines. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available at: https://vinidea.it/es/prodotto/vinos-desalcoholizados/