Perceived quality and sensory profile of commercial 0.0 % red wines

Abstract

The market for low- and no-alcohol beverages is growing rapidly because of health and well-being concerns, generational change, road-safety regulations, and other factors. More than half of new launches belong to the NOLO category, while conventional wine consumption is declining. To diversify their products, wineries need high-quality 0.0 % wines with limited sugar. However, dealcoholisation changes the chemical and sensory balance of wine, particularly in red wines. This study evaluated the perceived quality and sensory characteristics of alcohol-free red wines available on the European market. An initial set of 65 wines was selected for minimal use of added ingredients and preservatives. After excluding products containing added aromas, flavourings, tannins or texturisers, 35 wines were assessed by free sorting at the Centre for Taste and Feeding Behaviour in Dijon. Thirteen significantly different wines were then selected for evaluation by an expert panel, which assessed aromatic quality and attributes, followed by mouthfeel quality and taste attributes. The wines displayed distinct sensory profiles, showing that dealcoholisation does not lead to sensory uniformity. Perceived aromatic quality was generally medium to low, while mouthfeel quality was low. Sensory profiles associated with both the highest and lowest quality scores were identified. Alcohol-free red wines therefore still have substantial scope for improvement in aroma and mouthfeel if they are to consolidate their market position and strengthen consumer confidence.

References

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Acknowledgements

Project PID2024-157905OB-C22 was funded by the Spanish Ministry of Science, Innovation and Universities through the Spanish State Research Agency (MICIU/AEI/10.13039/501100011033/FEDER, EU), together with additional support from the Institute of Rioja Studies, the Government of La Rioja and Oddbird International.