Lo- No Alcohol Wines Flashcards

Question

What is the financial viability of spinning cone technology?

Answer 1

It is only viable for large volumes of wine.

Answer 2

They are often lost alongside alcohol as it evaporates.

Answer 3

It results in less body, higher astringency and acidity, and less aromatic intensity.

Answer 4

It can lower sugar levels but may affect phenolic ripeness.

Answer 5

Reverse osmosis.

Answer 6

Producing a full-strength alcoholic wine and then putting the liquid through a dealcoholization process.

Answer 7

To correct weight and mouthfeel.

Answer 8

Within one year.

Answer 9

Within two years.

Answer 10

A thermal distillation technique that occurs in a vacuum to lower the boiling point.

Answer 11

Heat-induced evaporation.

Answer 12

Grapes that accumulate high levels of sugar, such as Grenache and Zinfandel.

Answer 13

Highly aromatic varieties, such as Sauvignon Blanc and Riesling.

Answer 14

Because they lack alcohol.

Answer 15

It is not allowed in many countries and dilutes flavor intensity, acidity, and tannin.

Answer 16

It caused undesirable cooked flavors and the loss of essential volatile aroma compounds.

Answer 17

1. Yeast strains – Non-Saccharomyces yeast strains can be used to ferment less sugar into alcohol. They can be used alone or in conjunction with Saccharomyces cerevisiae to control the level of alcohol produced. For example, Metschnikowia pulcherrima can produce wine with reduced ethanol concentration when sequentially inoculated with Saccharomyces cerevisiae. Similarly, genetically modified yeast strains can also lower the amount of alcohol produced during fermentation. However, these modified yeast strains can have negative effects on the sensory qualities of the final wine. 2. Interrupted fermentation – Alcoholic fermentation can be stopped by lowering the temperature before all the sugar has been converted into alcohol. While the alcohol content will be lower, there may be high levels of residual sugar, which will impact the style of the final wine, and the wine will need to be stabilized before bottling.

Answer 18

1. Grape variety – Grapes that accumulate high levels of sugar, such as Grenache and Zinfandel, may be less suitable to no- and low-alcohol wine production as they tend to produce high-alcohol wines that require more manipulation. Highly aromatic varieties, such as Sauvignon Blanc and Riesling, are well suited to no- and low-alcohol wine production as they show strong varietal character even when some aromas are lost during the dealcoholization process. 2. Site selection – Cooler sites can slow sugar accumulation and produce grapes with lower potential alcohol levels. 3. Vineyard management –Grape sugar levels can be controlled by reducing leaf area, which limits photosynthesis. 4. Timing of harvest – Grapes can be harvested early before significant sugar levels accumulate. However, if grapes have not reached phenolic ripeness, it may be difficult to produce a well-balanced final product, particularly for red wines. 5. Blending – Less ripe grapes can be blended with ripe grapes to balance potential alcohol levels with ripe fruit flavours. Different grape varieties can also be blended to boost colour, flavour or tannin. 6. Dilution of must – Potential alcohol can also be reduced by diluting the grape must with water. However, this practice is not allowed in many countries, including the EU, and it’s not a common pre-fermentation technique within no- and low-alcohol wine production. This process also dilutes flavour intensity, acidity and tannin. 7. Filtration of must – In addition to removing alcohol, membrane separation techniques, such as reverse osmosis, can also remove sugar prior to fermentation. This filtration method may also remove colour and volatile aroma compounds.

Answer 19

1. Reverse Osmosis – A membrane separation technique that removes a flavourless permeate of alcohol and water, which can be distilled to remove the alcohol. The watery permeate is then blended back to recreate the wine. This is the most common high-tech option. 2. Vacuum Distillation – A thermal distillation technique that occurs in a vacuum to lower the boiling point. The alcohol is boiled off around 48°C (118°F), limiting the loss of volatile aroma compounds. Some of the lost volatile aroma compounds can be captured and added back into the dealcoholized wine. 3. Spinning Cone – A thermal distillation device that spreads the wine out to a very thin film. First, volatile aroma compounds are extracted from the wine and then the alcohol is removed. The aroma compounds are then blended back into the wine of the desired alcohol level. This technology is only financially viable for large volumes of wine.

Answer 20

1. Volatile compounds – These compounds, such as terpenes and esters, are often lost alongside alcohol as it evaporates because they boil at a similar temperature. The amount and type of volatile compounds that are lost will vary depending on the method of dealcoholization. However, no volatile aroma compounds can be preserved if the wine is reduced to 0.0% abv, regardless of the dealcoholization method, since it is not possible to separate them completely. 2. Phenolic compounds – Alcohol removal also affects phenolic compounds, such as tannins and anthocyanins. In some cases, particularly red wines, these compounds can become more concentrated during dealcoholization. If, for example, the tannins are underripe due to early harvesting, the final wine will be very astringent. 3. Structural elements – Alcohol has a significant impact on a wine’s texture and body, and the perception of aromas and flavours. In most cases, dealcoholized wine will have less body, higher astringency and acidity (due to concentration), and less aromatic intensity. 4. Stability – No- and low-alcohol wines are more susceptible to microbial contamination. Therefore, appropriate steps need be taken to stabilize the finished product, such as pasteurization or the addition of a preservative like DMDC (Velcorin) 5. Shelf life – Without alcohol, the shelf life of these wines is much shorter. It is recommended to consume them within two years if packaged in glass bottles, or one year if canned, as the flavours begin to fade. 6. Cost – Dealcoholizing a wine requires additional time, resources and specialized equipment, which can add significant production costs. High yield loss (15-30%) also significantly impacts cost. However, the alcohol that is removed can be sold separately, and duty rates are often lower.

Answer 21

1. Sugar – Usually in the form of rectified concentrated grape must, sugar additions can help correct weight and mouthfeel by mimicking the textural feel of alcohol. Sugar can also help to balance out the increased perception of acidity and astringency. 2. Flavour enhancements – Grape-derived, natural flavourings, made by flavour houses such as Dallant, Essencia, and Laffort, may be added to improve the overall flavour. 3. Tannins – If tannins have been diluted pre-fermentation, for example by adding water to the must, powder or liquid tannins may be added after the dealcoholization process to improve texture and flavour. 4. Glycerol – Thanks to its viscous texture, glycerol is commonly used to boost body and texture.