To boldly go where no other de-alcoholised wine has gone before

Only a true Trekkie, myself included, will remember the third episode of the first season of Star Trek: The Next Generation. In this episode the crew of the Federation starship Enterprise-D becomes infected with a mysterious (and quite humorous) illness while investigating a drifting research ship. The symptoms were akin to alcoholic intoxication, a condition us tedious earth dwellers are all too familiar with.

How low can you go?

I vaguely recall my brother, also a Trekkie, while watching the episode with me decades ago speculating that the intoxication aboard the Enterprise was caused by a virus that somehow converted water to ethanol. While us modern day humans (compared to our cave dwelling ancestors and not the crew of the starship Enterprise) do not yet have the technology to convert water into ethanol, keep the lights on in South Africa, or even build warp drives, we do know how to lower the alcohol concentration in wine.

Given the recent global push for lower alcohol wines, a trend some might find mesmerising, technologies such as the spinning cone technique and reverse osmosis are very much in focus as the two most popular methods to remove alcohol from wine. Fair enough. But by now we know that removing alcohol from wine can also leave it hollow, lacking in aroma and complexity, and even a bit exhausted, if I may use such an anthropomorphism.

So, what can we do about it, besides tinkering with jam and acid? For those not in the know, ‘jam’ is of course a colloquialism for sugar. Anyway, the thing with adding jam is that it can stand out and thus not really integrate that well with a wine that had its alcohol reduced.

Yeast products – not just another brick in the wall

Several of our yeast products can be used to re-build a wine if it needs some attention after alcohol reduction. First of all, POWERLEES® LIFE can not only significantly reduce oxygen consumption with or without added sulphites, but also refresh the aromatic profile of a wine that might have taken some beating. This absolute lifesaver can be added in more than one instalment.

If you would like to increase the sweetness sensation of a wine, while simultaneously reducing bitter and astringent tannins, give OENOLEES® a shot. Another option is OENOLEES® MP, which not only adds to the sweetness sensation of a wine, but also improves the acidity and bitter balance. The sapid peptide content (originating from yeast) of both of these products allows them to contribute to mouthfeel and sweetness. Another yeast product, MANNOSWEET®, really gives a quadruple whammy. Because of its mannoprotein and vegetable polysaccharide content, it not only provides a boost in fruit sweetness and volume, but also colloidal and tartrate stability. And there is also MANNOFEEL®, which has a significant impact on roundness and palate length while aiding tartrate stability.

Don’t forget about tannins

Yeast products not your thing? Maybe give our ageing tannins a shot. Noteworthy mentions are TANFRESH®, TANCOR® GRAND CRU and TANCOR®. Most of these tannins are ellagic and proanthocyanidic tannins, thus aiding in ageing and oxidative protection. Improved structure is also seen with these tannins, as well as improved freshness in some cases. To read more about ellagic tannins, click here to read a piece appropriately titled ‘Ellagic Magic’.

The QUERTANIN® RANGE can also notably add structure and length, in addition to imparting a variety of aromatics. QUERTANIN® Q1 and QUERTANIN® INTENSE, which are both ellagic tannins like all the other QUERTANIN® products, are popular choices given their aromatic impact. Note that most of these tannins can make a significant aromatic contribution, especially in a wine which has had alcohol removed, so take note and do fining trails. You know who to contact, right?

Taking a step back to fermentation

If I may take a slightly different approach, fermentation can also be a useful tool when it comes to alcohol reduction. Our brand-new yeast, ZYMAFLORE® KLIMA, can result in a decrease in alcohol content of up to 0.5%, while preserving freshness. Yes, this reduction is not nearly the same as what is possible with the two methods listed earlier, but it certainly is a step in the right direction and still significant. Click on the product above to read more about it, or click here to see a short video.

Now, if you’re still scratching your head about what ‘anthropomorphism’ means:
‘The attribution of human characteristics or behaviour to a god, animal, or object.’

You’re welcome.

And here’s your send off, in true Trekkie fashion: Live long and prosper.