Comparisons will inevitably be made between non-alcoholic and traditional wine. Particularly when it comes to taste. After all, we drink wine because it tastes nice! So what contributes to that flavour? Let’s explore some factors affecting the taste of non-alcoholic wine.
Plus, how do these factors differ, if at all, from traditional wine?
There are a few things to consider that will influence how your glass of non-alcoholic wine tastes. Namely:
- Grape variety
- Alcohol removal method
- Ageing process
- Sugar content
- Acidity
Let’s dive into each of these factors affecting the taste of non-alcoholic wine.
Grape variety
The big one, just like with alcoholic wine, is which type of grape was used to make the wine. Non-alcoholic wine is manufactured using the same varietals as traditional wine. So you’re looking for varieties that suit your taste, whether the heavier reds, the dry whites or the sweet dessert styles.
Alcohol removal method
Where the taste of non-alcoholic wine starts to different from its traditional counterpart is in the removal of the alcohol. Not only will this drastically lower the percentage of alcohol by volume in the wine (typically to less than 0.05 per cent), but it will impact upon the flavour – to a degree.
There are several methods used to remove alcohol from wine, including reverse osmosis, vacuum distillation, and spinning cone technology. Each method can have an impact on the taste of the wine. For example, some methods may affect different flavour compounds and the effect the balance of flavours than others, resulting in a wine that tastes a bit different from its alcoholic counterpart.
Ageing process
The ageing process can also have a profound influence on the taste of non-alcoholic wine. Much like its alcoholic counterparts, non-alcoholic wine can be aged in oak barrels. This imparts a richness of complexity and a myriad of flavours. Winemakers, often regarded as artisans in their craft, employ the ageing process with finesse to harmonise the flavours, compensating for any disparities caused by the removal of alcohol.
However, it’s crucial to note that the absence of alcohol in non-alcoholic wine can introduce a unique twist to the ageing journey, setting it apart from the more traditional wines. The chemistry and interaction of the wine with the oak and other components evolve in a distinctive manner when alcohol is not part of the equation. This differentiation does not necessarily imply an inferior product; instead, it results in a wine that is subtly distinct in character.
During the ageing process of non-alcoholic wine, the absence of alcohol’s preservative effects can lead to a more delicate and nuanced flavour profile. The subtle interplay between the oak’s tannins and the wine’s components creates a wine that is lighter on the palate, with a pronounced focus on the fruit and terroir. This can be a delightful revelation for those seeking an alternative to traditional wines, as it opens up new avenues of appreciation for the world of viniculture.
Furthermore, the maturation of non-alcoholic wine can extend over longer periods without the concern of alcohol evaporation, allowing for a more patient and deliberate development of its character. This extended maturation can lead to an increased complexity of aromas and flavours, revealing intricate notes of vanilla, cedar, and spices, which might not be as prominent in their alcoholic counterparts.
Sugar content
In the realm of wine production, alcohol is typically a natural by-product of the fermentation process, where yeast consumes sugars, transforming them into alcohol and carbon dioxide. However, non-alcoholic wine takes a different path. Some alcohol removal processes intervene and halt the fermentation process prematurely, before all the sugars have had a chance to convert into alcohol. This stoppage results in a wine that retains a significant portion of its original sugar content, creating a perceptible sweetness.
This divergence in sweetness between non-alcoholic and traditional wines is particularly evident when comparing the two. Non-alcoholic wines often present a sweeter profile, with a hint of residual sugar lingering on the palate. This touch of sweetness can be either a delightful surprise or a minor drawback, depending on personal preferences.
Nevertheless, the sweetness in non-alcoholic wine is not a one-size-fits-all phenomenon. The degree of sweetness can vary considerably, depending on the specific type of non-alcoholic wine. For instance, non-alcoholic red wines tend to be less sugary compared to their white counterparts. The varietal grape used and the winemaker’s craft play a significant role in determining the final sweetness level, ensuring that there’s a broad spectrum of options available to cater to various taste preferences.
Acidity
Acidity plays a pivotal role in shaping the overall flavour profile of wine. It’s a factor that can greatly influence the sensory experience of a particular wine. When we delve into the world of non-alcoholic wine, we encounter a fascinating dimension where acidity takes on a distinctive role compared to traditional wines.
In the realm of winemaking, acidity is multifaceted, often involving several key acids, namely tartaric acid, malic acid, and citric acid. These acids are naturally occurring in grapes and contribute to the wine’s taste. In non-alcoholic wine production, the removal of alcohol can bring about subtle yet important changes in acidity levels. Let’s explore how these acids and the manipulation of alcohol content can impact the final product.
Three types of acid
One of the primary acids found in grapes and wine is tartaric acid. It imparts a bright, crisp quality to the wine, and its balance with other components, such as sugar and tannins, is vital in achieving the desired flavour. When alcohol is removed to create non-alcoholic wine, the concentration of tartaric acid might change, potentially affecting the wine’s perceived acidity.
Malic acid, another prominent grape acid, is responsible for the green apple-like tartness in certain wines. In the process of crafting non-alcoholic wine, the removal of alcohol can also influence the level of malic acid, thereby altering the wine’s character. Winemakers must carefully consider this adjustment to ensure the final product maintains its intended taste profile.
Citric acid, though typically found in lower concentrations in grapes, can have a noticeable impact on a wine’s acidity. In the context of non-alcoholic wine production, alterations in citric acid levels may lead to different flavour notes, adding to the complexity of the tasting experience.
The variety of factors affecting the taste of non-alcoholic wine
Several factors determine the taste of non-alcoholic wine, including grape variety, alcohol removal method, ageing process, sugar content and acidity level. Each of these factors can have an impact on the taste of the wine and the way it differs from traditional wine.
But, as mentioned, just because they may be different from their traditional counterparts, it doesn’t mean non-alcoholic wines are necessarily worse. Just as with alcoholic wine, there are a wide range of different non-alcoholic wines available, using different methods and tapping into the different skills of winemakers. Non-alcoholic wine is opening new doors to taste sensations.
Image credit: Maksym Kaharlytskyi