UBAVIDA Operational Group: Sustainable strategies from vineyard to winery for obtaining grapes with low sugar concentration 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 reducing fermentable sugars in the must before fermentation, reducing alcohol production during fermentation, and membrane separation and heat treatment after complete wine fermentation (Liguori et al, 20188; Mangindaan et al, 20189; Longo et al, 201710).

These latter methods, also known as physical dealcoholization (ethanol removal) methods, are typically used after the wine has fully fermented (i.e., in the post-fermentation phase) and can achieve good results when used in a final finish. Some studies have demonstrated the ability of certain physical dealcoholization methods to preserve phenolic compounds (Corona et al. 2019; Fedrizzi et al. 2014) in the final wine at certain levels of ethanol removal, with a flavor almost identical 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 for the development of these products by eliminating existing barriers. These specifications should be included through other regulations, currently under discussion at both the OIV and the European Commission. These regulations 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 the degree of dealcoholization. They should also include regulations for oenological practices and food additives, currently nonexistent, which include specific practices for beverages obtained by dealcoholizing wine, and the development of innovative dealcoholized products under the umbrella of the "wine" sector. Furthermore, although the CAP has included dealcoholized wine in the wine category, the oenological practices associated with the dealcoholization process are not authorized for the inclusion of this new category of dealcoholized wines within the scope of organic production.