Reframing Non-Alcoholic Wine Studies: Sensory Characteristics and Bioactive Changes Induced by De-Alcoholization

Excessive alcohol consumption continues to represent a major public health concern in the 21st century, with significant impacts on both individual health and societal well-being. In response to this challenge—and to meet the needs of consumers who avoid alcohol for health, religious, or personal reasons—alternative beverages have emerged, among which low- and non-alcoholic wines have gained growing relevance. These products aim to retain the sensory characteristics of traditional wines while reducing or eliminating ethanol content.

This study addresses a critical gap in the literature by offering a comprehensive evaluation of non-alcoholic wines across three key dimensions: sensory properties, the influence of de-alcoholization techniques, and their impact on bioactive compounds and antioxidant capacity—areas that remain underexplored.

A panel of 29 trained assessors conducted sensory evaluations of eleven non-alcoholic wines (four white, four red, and three rosé) using Quantitative Descriptive Analysis (QDA). The results revealed marked differences in aroma profiles compared to conventional wines. Additionally, wines produced through low-temperature vacuum distillation consistently exhibited higher levels of total phenolics, flavonoids, and ortho-diphenols, alongside greater antioxidant activity across all categories. In contrast, samples obtained via spinning cone column (SCC) technology showed the lowest values for these parameters.

Despite these findings, non-alcoholic wines continue to experience lower acceptance within the industry, highlighting persistent challenges in achieving sensory and qualitative equivalence with traditional wines. Overall, this study advances current knowledge on non-alcoholic wine production and provides relevant insights to support future innovation and product development in this rapidly evolving sector.