Dry January: Enjoy wine without alcohol and fewer calories

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The range of alcohol-free wines is increasing in Switzerland. In addition to the sparkling, non-alcoholic classics made from grape must, the range of alcohol-removed wines is also increasing.

At the beginning of the 20th century, Carl Jung (1875–1961) developed vacuum distillation in Rüdesheim in the Rheingau; this is currently used to produce approximately 80 percent of global non-alcoholic wine production.

Vacuum makes this possible

Applying vacuum reduces air pressure. The lower the air pressure, the lower the boiling temperature. Alcohol boils at 30 degrees in vacuum and 78 degrees under normal conditions.

How does the taste of wine remain in the drink? The aromas are highly volatile, bound to the alcohol and removed from the wine during distillation. Using his patented aroma recovery process, Jung was able to reintroduce bouquet substances into dealcoholic wine.

Today, Bernhard Jung (63) runs a winery in Rüdesheim that specializes entirely in the dealcoholization of wine. The expert will give information about what to pay attention to.

Blick: Mr. Jung, which wines are suitable for dealcoholization?
Bernhard Jung: In principle, any wine can be de-alcoholised. Grape varieties rich in bouquet and fresh wines without distorted tones and sugar residues and with moderate acidity are particularly suitable.

Is sugar added after the process?
The addition of sugar is not allowed, but the addition of grape must concentrate is allowed and is necessary to compensate for the sweetening effect of the extracted alcohol.

Is non-alcoholic wine sulfurous?
During vacuum distillation, wine is partially desulfurized. Then, when bottled, sulfur is added as in non-alcoholic wine, so the dealcoholic wine remains stable.

Can you also remove alcohol from sparkling wines?
No, this doesn’t work. Carbon dioxide is added to dealcoholic wine to create bubbles.

Boom or flop?

Sales forecasts for non-alcoholic wines are promising. Ettore Müller (31), oenologist and sales manager at Gialdi Vini in Mendrisio TI, St. He completed his master’s degree at the University of St. Gallen and devoted his master’s thesis to this subject.

Blick: Mr Müller, is there a boom in non-alcoholic wine in Switzerland?
Ettore Müller: In Switzerland, 2.37 million hectoliters of wine were sold in 2022, of which an estimated 0.5 to 1 percent was dealcoholic. But demand for non-alcoholic alternatives is increasing. Let’s put it this way: The non-alcoholic beer market is in the same situation as the non-alcoholic beer market was 20 years ago.

Is non-alcoholic wine made in Switzerland?
Not yet. First, demand must increase. Dealcoholization is a matter of costs: the base wine needs to be developed as usual, plus investment costs for the system. It is difficult to assess whether consumers are prepared to pay more for non-alcoholic wine.

Source : Blick