Dealcoholised wines

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The sensory challenges associated with non-alcoholic or low-alcohol wine
Vicente Ferreira — LAAE University of Zaragoza

Alcohol plays a fundamental role in the chemical and sensory properties of wine; consequently, its removal or reduction causes a significant imbalance. In this presentation, we will take a scientific and systematic look at the nature of these balances, discussing the advantages, disadvantages and possibilities associated with the various ways of counterbalancing them.

We shall see how, even whilst retaining all the aroma, the removal of alcohol heightens the perception of acidity and masks not only the perception of alcohol itself, but also that of body, bitterness (in white wines only), sweetness and aromatic characteristics (in red wines only). In red wines, even moderate reductions (3% v/v) have very clear effects on both the aroma and the palate (acidity, sweetness, astringency, body).

Below, we will present recent sensory studies analysing in detail the sensory properties of the various non-alcoholic wines available on the global market. Quality depends critically on: 1) the sensory balance between sweet and unctuous on the one hand, and acidic, bitter and astringent on the other; 2) the aromatic balance between fruity and floral on the one hand, and reductive, animal and acetic notes on the other. Whilst in some cases the aromatic profile comes very close to that of a quality wine, the mouthfeel remains a challenge.

To conclude, we will discuss the causes of these imbalances and put forward some hypotheses and reflections on how to resolve them.

Vicente Ferreira, Ana Escudero, Arancha de la Fuente — University of Zaragoza
Purificación Fernández-Zurbano — University of La Rioja
María Pilar Sáenz-Navajas, Ignacio Arias Pérez — ICVV-CSIC (Logroño)

Understanding zero-alcohol wines
Silvia Cedeño Daguerre — Bevzero

As part of Enoforum Zaragoza, BEVZERO will present a technical talk focusing on advanced dealcoholisation technologies and oenological strategies for the creation of alcohol-free and low-alcohol wines (NoLo), one of the fastest-growing categories in the international wine sector. The presentation will explore how dealcoholisation has evolved from a corrective technique to a strategic tool in winemaking design, enabling the development of products of high sensory quality that retain varietal identity and structural balance.

Alcohol-free drinks: analytical guidelines to ensure their quality
Guadalupe Pérez-Olivares Nieto — Centrolab Director

The development of alcohol-free wines is one of the most dynamic areas of innovation in the wine sector, but it also presents new technical challenges for wineries and laboratories. Alcohol removal processes alter the balance of the wine and can affect its aromatic profile, flavour structure, stability and sensory acceptance. This presentation will review the main effects of these processes on the composition of wine and will address the role of the laboratory in its characterisation and control. It will also present the key analytical parameters for evaluating these products and their relationship to final quality, product stability and compliance with food safety requirements, providing a practical insight into understanding and controlling this new category of wines.

When data becomes a decision: FTIR applied to non-alcoholic wine
Hugo Montoiro Allué — Head of Wine and Beverages, Foss

The growth in the market for non-alcoholic and low-alcohol wines reflects a clear consumer demand: healthier products with a consistent sensory profile and consistent quality. In this context, the complexity of the process means that swift and reliable decision-making is key to success.

This talk will demonstrate how FTIR analytical solutions help transform analytical data into immediate and actionable decisions, supporting winemakers, businesses and laboratories in an increasingly demanding and dynamic environment.

From a winemaker’s perspective, FTIR provides a quick and reliable insight into the wine at any stage of the process. This makes it easier to monitor the product’s development, compare batches and make informed decisions, which is particularly important for zero-alcohol wines, where any deviation can have a direct impact on the final sensory perception.

For the company, FTIR translates into agility and efficiency. The ability to obtain real-time information makes it possible to reduce response times, optimise processes and minimise risks, thereby contributing to greater consistency in the final product. This agility is essential for adapting to market trends and responding to consumers who expect quality, transparency and safety in every bottle.

In the laboratory setting, these solutions offer standardisation, speed and the ability to handle a greater volume of samples without compromising on reliability. FTIR integrates easily into existing workflows, helping to prioritise decisions and focus resources where they really add value.

In short, FOSS’s solutions act as a bridge between data and decision-making, enabling the entire non-alcoholic wine value chain to operate in a more coordinated, efficient and intelligent manner. This approach does not replace oenological or sensory expertise, but rather complements and reinforces it, helping to meet the needs of an increasingly well-informed, discerning and quality-conscious consumer.

Recordings of the presentations given at Enoforum España 2026 (20–21 May 2026, Zaragoza)