Starting from June 2021, the production of alcohol-free wine within the DOC and DOCG denominations has been permitted, with specific rules to ensure product quality and prevent watering down.
The term "de-alcoholised wine" according to European Union legislation refers to a wine with an alcohol content not exceeding 0.5% vol., while the term "partially de-alcoholised wine" refers to a wine with an alcohol content between between 0.5% and 9%. However, it is important to note that in Italy, in order to be called "wine", a product must have at least 9% alcohol content, with some exceptions linked to specific denominations.
The production of de-alcoholized wine is done from real wine, and common methods include vacuum distillation and reverse osmosis. Vacuum distillation involves the removal of alcohol at low temperatures by vacuum distillation in distillation columns or the use of a centrifuge under nitrogen gas. Reverse osmosis, on the other hand, involves the removal of alcohol and the subsequent reintegration of aromatic substances and corrections of sugars and acidity to simulate the effect of alcohol on gustatory softness.
Although the quality of de-alcoholized wines has improved over time, it is important to note that alcohol plays a role in conveying aromatic substances and influencing the organoleptic perceptions of wine. As a result, non-alcoholic wines may taste sweeter and slightly watered down than traditional wines.
Although Italy is still a country with a strong tradition of traditional wine, many top wineries are exploring the production of No-Lo wines. The global market for No-Lo wines represents about 1% of the total, but is growing at an impressive rate of 10-20% per year, according to forecasts by the ProWein observatory.
In summary, the de-alcoholized wine sector is experiencing significant growth in Italy, with the interest of new consumer groups such as sportsmen and women. Despite some challenges related to taste and organoleptic perception, No-Lo wines are gaining popularity thanks to new production techniques and European Union regulations.
