According to experts, producing non-alcoholic wine is not yet worthwhile for many winemakers. “Even though the market for non-alcoholic wines is currently growing significantly, it is still a niche product that plays a larger role in public perception than the actual market share reflects,” said a spokesman for the German Wine Growers Association. The proportion is a manageable around 0.5 percent.
For the winemakers, the addition to the range is nice, but expensive. “The production costs are still high, you have to buy a so-called dealcoholization system or find a supplier who has one.” Such systems are mainly found in large companies. “Sometimes there are also joint projects in which several producers produce together.”
With the alcohol-free version there is also one more process step compared to conventional wine. “That’s because you first produce a base wine that you then have to dealcoholize.” This additional step increases the costs. In addition, the base wine must be of high quality in order to subsequently obtain an attractive dealcoholized wine. Some winemakers would buy the non-alcoholic version to have it in their range.
Best before date increases sales pressure
But in order for this to be worthwhile for the operators of the dealcoholization plants, larger quantities have to be purchased, said Stephanie Megerle from the Hagnau winegrowers’ association on Lake Constance. This quantity must first be brought to the customer. The best-before date, which does not exist for normal wine in this form, increases sales pressure and scares off a few customers. They are more used to being able to store wine for longer periods of time.
The minimum shelf life of up to three years begins with production, said the association spokesman. “As a winemaker, I cannot store the non-alcoholic wine in my cellar for two years, but I should sell it promptly.”
According to the expert, if production begins on a larger scale at some point, the systems will be more profitable. “Overall, it remains a niche product that we should promote – otherwise we will lose this group of buyers.”
The market is growing. According to the association, demand is likely to continue to increase because alcohol consumption is declining overall. According to the association, every winemaker should consider whether they want to take action. Sparkling dealcoholized wine, commonly referred to as non-alcoholic sparkling wine, is already known and popular among consumers.
In terms of taste, non-alcoholic wine does not offer the same taste as traditional red or white wines. “This is different from non-alcoholic beer or sparkling wine, where the carbon dioxide helps.” As a consumer, you shouldn’t approach it with the same expectations.
Alcohol as a flavor carrier
Alcohol is a flavor carrier. You have to look at how you can make the products taste even more appealing. The technology will improve. “The universities are researching improvements to the aroma and taste so that we can get even more into wine,” said the association spokesman.
EU guidelines determine how non-alcoholic wine is produced. “The process is defined there and what can be added.” The legal framework was important because it guaranteed a certain quality.
People have become very health conscious. “Many drink less alcohol or avoid it altogether.” The demand for alcohol-free alternatives has been increasing continuously for years.
