to create alcoholic wine in reds, whites and rosés. It then undergoes a de-alcoholization process, leaving behind a beverage with a similar aroma, flavor and finish to full-strength wine ...

creamy sparkler from de-alcoholised Chardonnay; then grape juice and yeast is added to create a second fermentation. The result is a good bit more complex than most NA sparkling wines we tried.

EU capitals, however, are getting practical and adapting to changing consumer tastes despite the traditionalist discourse ...

Chilean wine major Concha y Toro has marked its entry into the non-alcoholic category with Casillero del Diablo Zero in the UK. The "gently de-alcoholised" sparkling wine has been made "in ...

The result – especially for reds – is at best mediocre. Such drinks cannot even call themselves wine, but "beverages based on de-alcoholised wine". Now though, there are new methods of low-temperature ...

Such drinks cannot even call themselves wine, but "beverages based on de-alcoholised wine". Now though, there are new methods of low-temperature vacuum distillation, and of "capturing" aromas for ...