Contexte

Low alcohol and dealcoholized wines can be produced at the different stages of wine production (pre-fermentation, fermentation and post-fermentation stages) using various methods, such as the reduction of fermentable sugars in the juice before fermentation, the reduction of alcohol production during fermentation and separation using membranes and heat treatment after complete fermentation of the wine (Liguori et al, 20188; Mangindaan et al, 20189; Longo et al, 201710). These latter methods, also known as physical dealcoholisation (ethanol removal) methods, are normally used after complete fermentation of the wine (i.e. in the post-fermentation phase of the wine) and can achieve good results when used in a came finished. Some studies have demonstrated the ability of some physical dealcoholisation methods to preserve phenolic compounds (Corona et al. 201911 ; Fedrizzi et al. 201412) of the final wine at certain levels of ethanol removal, with a flavour almost similar to that of wines. originals (in the case of partially dealcoholized wines). The lack of harmonized international definitions and practices generates barriers in the international market and loss of competitiveness of the European sector, hence the importance of promoting a “regulatory framework that allows the development of these products by eliminating the current existing barriers.” These specifications will have to be included through other standards, currently under discussion both in the OIV and in the European Commission, demanding labelling regulations as close as possible to those established for wine, with the aim of offering consumers a clear range of harmonized products in terms of degree of dealcoholisation; a regulation of oenological practices and food additives, currently non-existent, that includes specific practices for beverages obtained by dealcoholisation of wine, and the development of innovative dealcoholized products, under the umbrella of the “wine” sector. Furthermore, although the CAP has included dealcoholized wine in the category of wine, the oenological practices associated with the dealcoholisation process are not authorized for the inclusion of this new category of dealcoholized wines within the scope of organic production.

Additional comments

On December 6, 2021, according to the new CMO (Regulation (EU) 2021/2117), it introduces for the first time the definition of dealcoholized and partially dealcoholized wines, although it does not define specific oenological practices for these products. Regulation 2021/2017 also establishes the dealcoholisation operations allowed for both products, which would be aligned with the practices defined by the OIV in its resolution (OENO 394A-2012): «E. Dealcoholisation operations: “The following dealcoholisation operations are permitted, separately or in combination, to reduce part or almost all of the ethanol content in the wine products referred to in points 1 and 4 to 9 of part II of the Annex VII: a) partial vacuum evaporation; b) membrane techniques; and c) distillation. Dealcoholisation operations must not give rise to organoleptic defects of the wine product. The elimination of ethanol in wine products should not be done together with the increase in sugar content in grape must.

Additional information

According to data from the Spanish Wine Federation (FEV), half of consumers are moderating the amount of alcohol they drink, with this percentage being higher in the young population. There are several factors that are influencing this decrease in consumption, the main ones being related to health, whether due to problems or illnesses or the adoption of a healthy lifestyle, the latter being especially important for the youngest, another factor. Important are the increasingly restrictive alcohol-driving laws. According to data from Wine Intelligence, 58% of this population segment is reducing their consumption of alcoholic beverages, while in other countries such as Australia and Germany this figure is around 65%. Additionally, it must be taken into account that, according to market forecasts, these figures are expected to increase in the coming years. For all these reasons, there is a clear need to develop this GO UBAVIDA project and be able to respond to the needs and opportunities offered by the market, and face the challenge of producing a new range of dealcoholized wines that are distinguished for being innovative and competitive products at a level. of its sensory quality, chemical composition and biological stability, and for its beneficial properties for health, through the innovation and sustainability of agronomic/agricultural practices and dealcoholisation processes, also addressing legal aspects, consumer acceptance and studies of market.