Non-alcoholic sparkling wine and its alcohol content

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Alcohol-free sparkling wine and beer are offered in stores; recently there is also non-alcoholic wine. You should know that the alcohol content is not zero, but can be up to 0.5 vol.%.

More and more wine presses are producing non-alcoholic sparkling wine.
More and more wine presses are producing non-alcoholic sparkling wine. © günther_gumhold / Pixelio

How non-alcoholic sparkling wine is made

  • Alcohol-free sparkling wine becomes alcohol-free Wine manufactured.
  • Wine has an alcohol content of around 20% alcohol by volume. The alcohol content can vary depending on the yeast used in winemaking.
  • The alcohol is removed from the wine through technical processes before it is further processed into sparkling wine.
  • Various methods are used for this.
  • For example, the alcohol in the wine is evaporated. To do this, a vacuum is created. In a vacuum, the boiling point of alcohol is reduced to around 33 degrees Celsius. Most of the alcohol in the wine can be separated at this temperature.
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  • The flavors of the wine are largely retained at this low temperature.
  • The alcohol-free wine is fermented to sparkling wine with yeast.
  • This step takes place twice for sparkling wine with normal alcohol content.
  • Non-alcoholic sparkling wine is fermented with yeast only once.
  • Instead of the second pass, carbon dioxide is added to the non-alcoholic sparkling wine so that it bubbles well.

Residual alcohol content of non-alcoholic sparkling wine

  • According to food law regulations, sparkling wine with an alcohol content of up to 0.5% by volume can be described as alcohol-free.
  • Most non-alcoholic sparkling wines are around 0.2% by volume. Alcohol.
  • That may seem like very little, nevertheless, dry alcoholics must of non-alcoholic sparkling wine and beer advised against, as the small amount of alcohol it contains can also be too much.
  • Should children drink non-alcoholic sparkling wine or non-alcoholic beer? Opinions differ, because alcohol can also be formed in fruit juice if it is left open for a while.

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