Wines with low alcohol content or no alcohol content still have the same amount of antioxidants as regular wines. This is especially good for people who have been avoiding wine because of heart diseases, as the antioxidants can be good for them, without the negative effects of alcohol.
There are two main techniques for making non-alcoholic wines. These are vacuum distillation and reverse osmosis. Both of these techniques have the same start and end point – they start with real wine, and end with a drink that has no alcohol.
Non-alcoholic red wines do have a slightly different taste from the original wine. When the alcohol is removed, the aromas go too. These play a big part in the taste of a wine. This does not mean that non-alcoholic wines don’t have aromas, but they don’t have the same, sought-after ones.
The tannins are also stripped out when the reverse osmosis technique is used.
In this method, the wine is evaporated with heat. A vacuum chamber is used. One of the biggest problems with this method is that the resulting non-alcoholic wine lacks, as mentioned, almost entirely their aromas – mostly flower scented ones.
This technique is a clever process that removes the phenolics and aroma compounds through filtering. The alcohol is then removed by distillation.
This process is an expensive technique and takes, on average, two to four passes to take the alcohol out the wine completely. At the end, the water that remains is combined with the filtered wine concentrate.
Does It Have No Alcohol At All?
The de-alcoholised wine may contain a very little amount of alcohol. As long as it contains less than 0.5% alcohol by volume, it is classified as non-alcoholic. To put this into perspective – that is the same amount of alcohol in orange juice!