04/05/2026
Creating great dealcoholised wine isn’t as simple as taking alcohol out 👨🔬
Alcohol plays several crucial roles: it stabilizes, shapes mouthfeel and lends structure. While amplifying sweetness and bitterness, alcohol at the same time diminishes the perception of acidity, fruit and aromatic expressions.
Remove it, and the balance shifts entirely.
Structure weakens, aromas fade, and the wine can lose its typicity.
The dealcoholization process itself comes with challenges, no matter which technology is employed.
Too often, all of the above is solved with just one answer: sugar. This results in wines that feel heavy, saturating, overly sweet, and far from their original character.
Sugar is not the solution. It merely masks the problem.
The future of NoLo lies in rethinking the process from the ground up:
✔ creating proper base wines
✔ ensuring complexity and typicity
✔ reducing or even eliminating sugar.
Our solution is to set up specific winemaking, focusing on complexity and typicity. Quality can be preserved during the dealcoholisation process. But it is created in the base wine!
At Erbslöh we have been working on the complete process since years and are delighted to share our findings with you. Interested? Get in touch!
