Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Nutrition & health: sharing, caring and well-being 9 Non-alcoholic wines: evaluation of chemical profile and biological properties

Non-alcoholic wines: evaluation of chemical profile and biological properties

Abstract

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption. Various processes have been developed at different stages of winemaking to obtain products with a reduced alcohol content. With EU Regulation No 2117/2021, post-fermentative approached have been authorized to obtain wines with low or zero alcohol content. To date, only a few studies have investigated the impact of dealcoholization processes on chemical, sensory and biological profile of wines. The aim of this study was to evaluate the chemical characteristics, in vitro anti-inflammatory and antioxidant properties of four dealcoholized wines (red, white, white sparkling and rosè) available on the Italian market. Given that  this market is still emerging in Italy, a panel test involving untrained students and academics (n=31) was conducted to gather preliminary data on consumer appreciation of dealcoholized wines. Chemical data revealed high levels of total acidity and a low sugar concentrations in dealcoholized wines compared with the alcoholic counterparts. The total phenolic content ranged  between 318.77±5.80 mg GAE/L in red wine to 2737.53±34.52 mg GAE/L in white sparkling wine, and it was strongly associated with antioxidant capacity. In vitro assays assessing wine bioactivity in a model of gastric inflammation and oxidative stress showed that only the red wine inhibited NF-kB driven transcription induced by pro-inflammatory stimuli. Panel test indicated a generally positive reception of dealcoholized wines, particularly the white wine, especially among younger participants.
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Oral

Authors

Chiara Di Lorenzo1,2, Carola Pozzoli1, Corinne Bani1, Francesca Mercogliano1, Patrizia Restani2,3

1 Dept. Pharmacological and Biomolecular Sciences “Rodolfo Paoletti”, Università degli Studi di Milano, Milan, Italy
2 CRC “Innovation for well-being and environment”, Università degli Studi di Milano, Milan, Italy
3 Faculty of Pharmacy, Università degli Studi di Milano, Milan, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

On quality assurance of winemaking components

This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.

Read More

Yield characteristics and environmental effects of plastic covers on table grape with relation to chemical, physical, radiometric and satellite analyses

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

Read More

A new winemaking technology: fermentation, aging and bottling without added additives and preservatives

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.

Read More

Grapevine genotypes with potential for reducing the carbon footprint in the atmosphere and cultivation in a biological system

The concentration of CO2 in the atmosphere is increasing from year to year. Taking into account the calculations of the greenhouse gas inventory, it was found that approximately 70% of CO2 in the atmosphere is absorbed by vegetation (forests, agricultural land, etc.).

Read More

Socioeconomic impact of the LIFE Climawin project from the perspective of employees

This study examines, from the perspective of the employees at Bosque de Matasnos—a demonstrative winery participating in the LIFE Climawin project—the socioeconomic impact and potential contributions of the initiative to the wine sector and the sustainable development of the Ribera del Duero region in Spain.

Read More