Wine
Life is too short to drink bad wine
Natural and authentic aroma
quality in non-alcoholic wine
The flavor of a wine is a complex and fragile interaction of a wide range of aromatic and taste-creating compounds. It is a wine-maker’s task with each harvest to bring together grape variety, terroir, harvesting, processing, fermentation and ageing to achieve a balanced, exciting and quality product for their customers. This is a task requiring depths of knowledge, experience and passion.
Unfortunately, after dealcoholisation to make a non-alcoholic wine, much of this hard work is no longer evident. The majority of character-giving aroma leaves with the alcohol during the different methods of dealcoholisation, regardless of how gentle the processing might be. So while the lack of alcohol itself has a substantial impact on th...
The flavor of a wine is a complex and fragile interaction of a wide range of aromatic and taste-creating compounds. It is a wine-maker’s task with each harvest to bring together grape variety, terroir, harvesting, processing, fermentation and ageing to achieve a balanced, exciting and quality product for their customers. This is a task requiring depths of knowledge, experience and passion.
Unfortunately, after dealcoholisation to make a non-alcoholic wine, much of this hard work is no longer evident. The majority of character-giving aroma leaves with the alcohol during the different methods of dealcoholisation, regardless of how gentle the processing might be. So while the lack of alcohol itself has a substantial impact on the taste and on the release of aroma, i.e. ethanolic flavour, mouthfeel, and the characteristic burn; the core artistry and profile of a wine can be retained.
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