Nutrients, Calories, Benefits of Wine, Non-alcoholic

Soberbars - places where you can drink a non-alcoholic cocktail that tastes similar to alcohol, as well as non-alcoholic wine or other drinks - are gaining popularity all over the world. In our country, it is somewhat more difficult to maintain a course for general sobriety, but in some wine bars you can find wines without degrees. How do you make non-alcoholic wine ? What does it taste like? And why are some sommeliers biased towards such wines ? Let's find out the opinion of sommeliers and bartenders.

Alcohol-free wine is not grape juice, but real wine . And they receive it in the same way as usual. Harvesting grapes, press, fermentation, aging, etc. Just then alcohol is removed from the product . This can be done in several ways.

There is reverse osmosis - alcohol removal using a fine-pore membrane. It takes a lot of time and can lead to deterioration of taste. There is a method of thin film evaporation. At the same time, the wine loses its aroma and most of the useful trace elements due to mixing with carbon dioxide. Or vacuum distillation: alcohol evaporates in a vacuum at a temperature of 17 degrees, the taste and aroma of the wine are preserved. This method was invented in 1908 by Carl Jung.

Non-alcoholic wine differs from classic wine in taste - it does not have bitterness on the finish, it is lighter, sometimes some of the acidity and tannin are lost.

Now the choice of non-alcoholic wine is actively expanding. You can find white, pink and sparkling. However, at the moment, there is no non-alcoholic wine on our market that is identical in its organoleptic properties to alcoholic wine. There are quite successful experiments in Europe. 

For example, VINADA has created a wine with an interesting vinous aroma, great color and pearlescence (a wine term for the play of carbon dioxide bubbles in the glass), but it is still inferior in taste. You can also know three brands that have their own lines of white, rosé and orange. These are Revine (Czech Republic, Moravia), Klaus Langhoff (Germany) and Natureo from Torres (Spain, Catalonia). 

Several companies are now making innovative developments to remove alcohol molecules from wine in a way that does not damage or change the rest of the structure. Most likely, in 2-3 years we will see on the market, for example, a wonderful alcohol- free saber from a well-known manufacturer, which will practically not differ from its alcoholic counterpart. In this case, it will appear in all wine bars, because they often underestimate this need in the target audience.

Many sommeliers are prejudiced against non-alcoholic wines . Most likely, this is due to the fact that most companies remove alcohol from wine using vacuum distillation. With such processing, notes of bouquets and blends are slightly lost. At the same time, if alcohol is removed using reverse osmosis, notes of bouquets remain, but then there is not enough of a note of alcoholic bitterness, which makes the taste of bouquets and blends richer.