NoLow wines require more than alcohol removal alone.
Discover Oenobrands’ technical approach to anticipate sensory balance throughout the winemaking process.
Enhancing expression and aromatic intensity significantly reduced after alcohol reduction.
Helping preserve palate volume, balance and sensory coherence.
Anticipating the effects on acidity and astringency of dealcoholisation upstream during vinification.
The regulatory framework distinguishes between the wine and non-wine sectors, with classification based on both final ABV and the level of alcohol reduction, in line with IFV (French wine and vine institute) guidance on definitions, authorised practices and labelling requirements.
To retain the “wine” designation, processes must comply with authorised oenological practices defined by EU Wine Regulation (EU) 2024/3085. Practices such as aromatisation or the addition of glycerol are not permitted for wines but are allowed for wine-based beverages.
Three main technological approaches are used under EU and OIV regulations. Each method has a specific impact on the wine volume and aromatic matrix.
| Techniques | Partial dealcoholisation | Total dealcoholisation | Aroma recovery | Aroma removal | Vol. loss / Alcohol by product |
|---|---|---|---|---|---|
| Must Desugaring (e.g. REDUX) | ✓ | ~ -2 % vol. | High (-20 % vol. for -2 % alc.) | ||
| Nanofiltration / Reverse osmosis + Distillation | ✓ | ✓ | ✓ | < 0.5 % vol. | ~ Alcohol volume |
| Nanofiltration / Reverse osmosis + Membrane contactor | ✓ | Up to 6 % vol. | ~ Alcohol volume | ||
| Low-temperature vacuum evaporation (Flash-derived) | ✓ | Up to 6 % vol. | ~ 2x Alcohol volume | ||
| Vortex vacuum evaporation | ✓ | ✓ | ✓ | 50-60 % | 1.8x Alcohol volume |
| Spinning Cone Column (SCC) | ✓ | ✓ | ✓ | 90-99 %* | 1.5x Alcohol volume |
| Vacuum distillation | ✓ | ✓ | ✓ | 90-99 %* | ~ Alcohol volume |
Source : IFV – F. Davaux. * Dependent on aroma recovery.
Dealcoholisation modifies wine balance regardless of the technology used.
Anticipating these effects before alcohol reduction helps produce more balanced NoLow wines.
Our strategy is to build aromatic intensity and structural stability upstream. By strengthening the wine’s matrix, we can ensure it withstands dealcoholisation without sensory collapse, while allowing for precise post-treatment adjustments.
Grapes themselves add constraints:
By adjusting the wine profile before dealcoholisation, the final balance can be brought closer to the target.
GRAPES
Select grapes with optimal ripeness.
Higher alcohol is easier to manage than high
acidity or astringency.
ALCOHOLIC FERMENTATION
Enhance aromas with Anchor Legacy® VIN 13, WE 372, NT 202, the Alchemy’s, Fermivin® AR2, E73, P21.
Improve mouthfeel with Anchor Legacy VIN 2000, VIN 13, NT50, Fermivin 3C, Fermivin VINEAE.
Facilitate dealcoholisation with strains like Fermivin SM102 and Fermivin VINEAE.
Intensify aromas with autolysed yeast products like Natuferm®, providing organic nutrition to yeast and supporting the aroma metabolism.
Build body with Extraferm® D’fend and Rapidase Batonnage Liquid
MALOLACTIC FERMENTATION
Use co-inoculation with Anchor DUET or Maloferm Fruta DUO to manage acidity, aroma, accelerate processing and improve biological stability prior to dealcoholisation.
Recommended for red, rosé, and white.
DEALCOHOLISATION: Dealcoholisation remains a critical step requiring adaptation to each wine style and production objective.
MATURATION AND BOTTLING
Use Extraferm D’fend to restore body and protect the wine at this stage.
Enhance aroma release with Rapidase® Revelation Aroma.
Use Final® touch POP, TONIC or GUSTO mannoproteins to improve mouthfeel without
adding sugars.
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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