UBAVIDA Operational Group: Sustainable strategies from the vineyard to the winery for obtaining low-sugar grapes and dealcoholized wine

Low-alcohol and dealcoholized wines can be produced at different stages of wine production (pre-fermentation, fermentation and post-fermentation stages) using various methods, such as reduction of fermentable sugars in the must before fermentation, reduction of alcohol production during fermentation and membrane separation and heat treatment after complete wine fermentation (Liguori et al, 2018; Mangindaan et al, 2018; Longo et al, 2017).

These latter methods, also known as physical dealcoholization (ethanol removal) methods, are typically used after complete wine fermentation (i.e., in the post-fermentation phase of wine) and can achieve good results when used in a final finish. Some studies have demonstrated the ability of some physical dealcoholization methods to preserve phenolic compounds (Corona et al. 201911; Fedrizzi et al. 201412) in the final wine at certain levels of ethanol removal, with a flavor almost similar to that of the original wines (in the case of partially dealcoholized wines).

The lack of harmonized international definitions and practices creates barriers in the international market and a loss of competitiveness for the European sector. Hence the importance of promoting a "regulatory framework that allows the development of these products by eliminating the barriers that currently exist." These specifications should be included through other standards, currently under discussion by both the OIV and the European Commission. These standards should require labeling standards as close as possible to those established for wine, with the aim of offering consumers a clear range of harmonized products in terms of dealcoholization levels. Regulations on oenological practices and food additives, currently lacking, include specific practices for beverages obtained by dealcoholization of wine. Furthermore, although the CAP has included dealcoholized wine in the wine category, the oenological practices associated with the dealcoholization process are not authorized for inclusion in this new category of dealcoholized wines within the scope of organic production.