Trends come and go, but millennials and Gen Z have made it clear that the NoLo (No and Low-alcohol) drinks movement is here to stay. With the rise of health-conscious eating, many people have become more mindful of what they drink, creating a global demand for alcohol-free beverages and de-alcoholised wines. But have you ever wondered how de-alcoholised wine is made, and how they remove the buzz from the booze?

Sober Curious & Health Conscious

Whether for personal or health reasons, de-alcoholised wine is an attractive alternative for people wanting to have their drink without the buzz, especially in social settings.

According to Statista, “The global market for no and low-alcoholic drinks was valued at roughly 13 billion U.S. dollars in 2023. This represents an increase of over 62% since 2018.”

Despite the remarkable increase, that’s not to say that people are ready to kick the bottle just yet, in fact, moderation is a motivation for many no and low-alcohol consumers, making de-alcoholised wine a favourable option. If you’re team teetotal or are sober curious and have wondered what the difference between de-alcoholised and non-alcoholic wine is, there are a few things you should know when it comes to discerning what’s on liquor store shelves.

De-alcoholised, Non-alcoholic & Alcohol-free – What’s the Difference?

While the terms ‘de-alcoholised’, ‘non-alcoholic’ and ‘alcohol-free’ are often used interchangeably, there are subtle differences that distinguish them.

De-alcoholised wine typically refers to wine from which most, but not necessarily all, of the alcohol has been removed. The alcohol content in de-alcoholised wine may vary, but it is generally reduced to less than 0.5% alcohol by volume (ABV) – the threshold for labelling a beverage as non-alcoholic.

Non-alcoholic wine contains little to no alcohol, usually less than 0.5% ABV, similar to de-alcoholised wine. However, unlike de-alcoholised wine, non-alcoholic wine is often made by fermenting grape juice and then removing the alcohol through techniques like vacuum distillation or reverse osmosis. This means that non-alcoholic wine may not have the same depth of flavour as traditional wine or de-alcoholised wine made from fermented wine.

Alcohol-free wine, as the name suggests, contains absolutely no alcohol. It is typically made by fermenting grape juice, and then using methods such as filtration to remove traces of alcohol. However, the term ‘alcohol-free’ can sometimes be misleading, as there may still be residual alcohol present, albeit in negligible amounts (usually less than 0.05% ABV).

Slightly confused as to how winemakers are able to extract the booze from the bottle?

How ‘the Juice’ Is Made

De-alcoholised wine undergoes a meticulous process to remove the alcohol while retaining the distinctive characteristics of wine.

Winemakers Select a Base

The process begins with selecting high-quality wine as the base. This wine serves as the foundation for the de-alcoholisation process. Why a high-quality wine, you ask? Well, maintaining flavour integrity is everything when making de-alcoholised wine; this also ensures that the wine’s aroma and taste aren’t compromised.

As much as alcohol content or lack thereof is the primary concern, consumers also want a palatable drink. Fine wines often boast a harmonious balance of acidity, sweetness, tannins and fruitiness. These characteristics contribute to the overall complexity and structure of the wine once de-alcoholised.

It’s All About the Technique

Several methods can be used to extract alcohol from wine, each with its advantages and considerations. Here are some of the most common techniques used:

During vacuum distillation, the pressure in a sealed chamber is reduced, and with it, the boiling point of alcohol; this allows the wine to evaporate at lower temperatures. Many of the volatile flavour compounds that contribute to the characteristic taste and aroma of wine are sensitive to heat. By heating the wine at a lower temperature, winemakers can minimise the loss of these delicate compounds, preserving the wine’s flavour profile and ensuring that it retains its complexity and richness. Excessive heat can also cause thermal stress to the wine, resulting in undesirable changes in colour, texture and mouthfeel – low and slow is definitely the way to go.

As for reverse osmosis, the wine is passed through a semi-permeable membrane under pressure. Alcohol molecules, being smaller than water molecules, pass through the membrane, leaving behind a concentrated wine. The alcohol is then separated from the concentrated wine through distillation, and the remaining liquid is diluted to achieve the desired alcohol content.

Another de-alcoholisation technique, which involves spinning cone columns at high speeds to create a thin film of wine, can be used. As the wine cascades down the spinning cones, alcohol evaporates due to the increased surface area, leaving behind de-alcoholised wine.

Taste Testing & Flavour Adjustments

Since the de-alcoholisation process can affect the flavour profile of the wine, adjustments may be necessary to ensure the final product retains its character. Winemakers may decide to blend a small portion of the original wine (this is first diluted with water or another non-alcoholic liquid), or enhance flavours through micro-oxygenation.

Winemakers carefully calculate the amount of diluted original wine needed to achieve the desired flavour profile in the de-alcoholised wine. By adding only a small portion of the diluted original wine, they can enhance the flavour without significantly impacting the alcohol content of the final product.

Stabilisation & Quality Control

Lastly, once the desired alcohol level and flavour profile are achieved, the de-alcoholised wine undergoes stabilisation to prevent microbial spoilage and oxidation. It is then bottled and labelled. Before distribution, quality control tests are performed – this is a crucial process, not only when it comes to flavour but alcohol content too.

Winemakers closely monitor the alcohol content of the de-alcoholised wine to ensure it remains below the designated threshold for non-alcoholic beverages. Quality control measures, such as regular testing and tasting panels, help ensure that the product meets both flavour and regulatory requirements.

Who Invented De-alcoholised Wine?

Dr. Thomas Bramwell Welch, an American dentist and advocate for teetotalism, is often credit for inventing de-alcoholised wine. In 1869, Dr. Welch developed a process for pasteurising grape juice to prevent it from fermenting, inadvertently creating what would later become known as ‘grape juice’. This innovation laid the foundation for the production of non-alcoholic beverages and marked the beginning of de-alcoholisation techniques.

De-alcoholised wine typically refers to wine from which most, but not necessarily all, of the alcohol has been removed.

However, the specific process of de-alcoholising wine. as we know it today, is often associated with Carl Jung – a Swiss chemist, who patented a method for de-alcoholising wine, beer, and other alcoholic beverages in 1913. Jung’s process involved low-temperature vacuum distillation, which allowed for the gentle removal of alcohol, while preserving the flavour of the beverage.

The Buzz of De-alcoholised Drinks

Today, most wine, beer and ready-to-drink brands have a de-alcoholised or non-alcoholic range to appeal to teetotallers and health-conscious people. When it comes to varieties, red, white, Rosé and sparkling wine are usually available. With the rise of the NoLo movement, the market continues to grow. Some wineries even exclusively produce de-alcoholised wine, while others offer it as part of their product line.

De-alcoholised wine is generally safe to drink and incorporate into cooking. Regulations typically require wines containing less than 0.5% alcohol by volume (ABV) to be labelled as non-alcoholic, so it’s essential for consumers to read labels carefully to ensure they’re selecting products that meet their drinking preferences and dietary requirements.

Sober curious? Have a crack at these non-alcoholic drinks on local shelves.