non-alcoholic wine

Informations about "Non-alcoholic wine" in news+stories

This term usually refers to alcoholic beverages (especially beer or wine) in which the natural alcohol content has been subsequently reduced or removed. A reduction of alcohol in wine is practised for various reasons. These are either a desired change for flavour reasons or the production of alcohol-free or low-alcohol wines. This can be achieved through various physical and/or chemical processes. It is particularly common in southern growing regions to produce wines that are more aromatic and less alcoholic. A non-alcoholic state is achieved through targeted alcohol reduction.

Definition of the term

In chemical and wine law terms, the term "alcohol-free" does not mean completely without alcohol, but refers to beverages with an alcohol content of less than 0.5% vol. or less than 4 g/litre. The alcohol content of beverages of all kinds only has to be stated on the label from 1.2 % vol. For beer or de-alcoholised wine with less than 0.5% alcohol by volume, the term "alcohol-free" is therefore permitted, but only in conjunction with the indication "de-alcoholised".

Alcohol-free or alcohol-reduced products are often labelled...

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Definition of the term

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