Non Alcoholic Wine Boot Camp: Master Your Palate

Non alcoholic wine low in carbs and sugar opens the door to a whole new world of taste and wellness. As you depart from traditional wine, embracing this finely crafted alternative, prepare for a transformation unlike any other. Believe me, it’s a journey worth taking.

I’m passionate about non-alc wines for a plethora of reasons. Simply said, they contribute to our health, quench our thirst, hydrate our body, and elevate our Keto diet and low-carb lifestyle!

A well-built non alcoholic wine begins with the terroir.  Terroir is a French term to describe the love story between the land and the vine, where each kiss of sun, whisper of wind, and embrace of soil imbues wine grapes with quality and concentration that unfolds in every sip of wine.  It’s a passionate tale of mother nature’s romance bottled for the senses.

The farmer dots on the vines, making sure the grapes gain quality and balance.  The winemaker inherits these noble grapes and treats them with the same loving diligence.  This scientific artist faces the immense challenge of first crafting an excellent, traditional wine with alcohol.  Once fermented, the winemaker must then remove the alcohol, meticulously reconstructing the essence of the original wine to retain its full-bodied flavor and depth.

Non-alcoholic wines low in carbs and sugar are magical.

What Are The Top 10 Key Takeaways From This Blog?

What Is the Taste of Non Alcoholic Wine?

Non alcoholic wine boasts a diverse array of flavors akin to their alcoholic counterparts. However, the absence of alcohol can sometimes result in the wine having less viscosity or thickness.  The higher the alcohol in the wine, the more viscosity it usually offers.  But do we really need a wine with this much weight?  In terms of pairing with food, wine with loads of viscosity often work with high saturated fatty dishes.  Before transforming my diet and lifestyle I wanted a high alcohol fatty Chardonnay with Mac an Cheese!  Today I drink alcohol free wine and refrain from fatty cheeses high in saturated fat. I eat for heart health.  If living a healthy low-carb lifestyle, you are best to focus on consuming foods low in saturated fat and high in healthy fats.  Therefore a big, fatty wine is less important in the big scheme of things.  A wide range of white and red non alcoholic wine works with fish and seafood, poultry, lean beef and pork and wild game meat.

Nevertheless, some non-alcoholic wine exhibits robust and satisfying flavors, while others may present a more subtle taste profile. Ultimately, the taste experience varies based on factors such as the wine region’s microclimate, the grape varieties used, the chosen production methods, and the winemaker’s training and experience, artistic talent, and wisdom.

What Is the Production Process of Non Alcoholic Wine?

The production of non alcoholic wine commences with the cultivation of traditional wine grapes.  The grapes and juice (depending on the style of wine) undergo a traditional wine fermentation to produce alcohol.  The alcohol is then removed from the wine. This extraction process commonly involves techniques like vacuum distillation or reverse osmosis. Subsequently, to enhance the flavor and aroma, non alcoholic wine may undergo additional steps such as aging in oak barrels, imparting depth and character to the final product.

What Is the Availability of Non Alcoholic Wines?

Non alcoholic wine is increasingly accessible, with a growing presence in grocery stores, specialty stores, health food outlets, and online platforms. While availability may vary depending on geographical location, the rising demand for alcohol free options has contributed to their wider distribution and availability across diverse markets.

What Types of Non Alcoholic Wines Are Available?

A broad spectrum of non alcoholic wines is available, encompassing popular varieties like Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Riesling, rose, sparkling, all from wineries from across the globe. These offerings cater to a range of tastes and preferences, spanning from dry to sweet. Remember, however, that you’ll want non alcoholic wines low in carbs and sugar if you’re following a Keto diet or low-carb lifestyle.  Whether seeking a red or a crisp white, you can find non alcoholic wines tailored to suit your individual palate preferences and occasions.

Are Non Alcoholic Wines Healthy? Exploring the Facts:

Whether you’re following a Keto diet or low-carb lifestyle or not, it’s prudent to drink non-alcoholic wine low in sugar.

The health benefits:

1. Blood Pressure Regulation: Non alcoholic red wine has been shown in a Spanish study to increase nitric oxide levels and lower blood pressure in men. Spanish researchers had older men drink different things for four weeks each: regular red wine, non-alcoholic red wine, and gin, about two drinks a day. Non-alcoholic red wine lowered their blood pressure by 6 points on average, reducing heart disease risk by 14% and strokes by up to 20%. Nitric oxide levels increased with non-alcoholic red wine, which helps blood vessels relax for better blood flow. More studies are needed to confirm these findings.
2. Reduced Risk of Diseases: Studies suggest that non-alcoholic wine consumption may decrease the risk of heart diseases by up to 14% and strokes by as much as 20%. Additionally, early research indicates potential reductions in certain types of cancer risks.
3. Blood Clot Prevention: The idea that red wine might protect against heart issues, known as the ‘French paradox,’ has been questioned lately. Scientists wanted to see if this holds true, so they tested it on rats. Some rats ate a normal diet, some ate a high-cholesterol diet, and some had the high-cholesterol diet with non-alcoholic red wine. They looked at blood clotting in the rats’ arteries and other factors. Rats on the high-cholesterol diet had more blood clotting, but those who had non-alcoholic red wine showed improvement, even though their cholesterol stayed high. This suggests that non-alcoholic red wine might help prevent artery clotting, supporting the idea of the French paradox.
4. Cholesterol Management: Non-alcoholic wine components lower LDL cholesterol, supporting healthy circulation and protecting blood vessels.
5. Neurological Disorder Support: Phytochemicals in non-alcoholic wine may slow Alzheimer’s and Parkinson’s progression.
6. Potential for Diabetes Management: Alcohol-free berry wine reduces diabetic medication needs and Type 2 diabetes effects.
7. Caloric Reduction: Non-alcoholic wine has 3-4 times fewer calories than regular wine, aiding weight management.
8. Hangover-Free Enjoyment: Alcohol-free wine offers wine taste sans hangovers, ideal for productive days after.
9. Immune Support: Non-alcoholic wine offers cold prevention benefits akin to moderate red wine consumption.
10. Resveratrol is a natural compound found in plants, known for its health benefits. It’s part of a group of similar compounds called stilbenoids. Our bodies make resveratrol from a substance called phenylalanine. Traditionally, people have used resveratrol to treat things like stomachaches and infections, but its main benefit seems to be in protecting the heart. It also has other positive effects, like fighting cancer and inflammation, and protecting the brain. However, scientists are still working on improving how resveratrol is used by the body. Research suggests it might mimic the effects of eating fewer calories and have protective effects against various diseases, but we need more studies to confirm its effectiveness in people.
11. Polyphenols: Plants produce polyphenols, diverse compounds such as flavonoids, lignans, stilbenes, and phenolic acids. Research indicates these combat illnesses, improve markers like cholesterol, and reduce heart disease and diabetes risks. They also support gut bacteria, enhancing health. Incorporating plant polyphenols into diets can prevent lifestyle-related diseases, offering a natural health solution.
12. Mental Health: Let’s not forget the mental health benefits of reducing stress. A glass of non-alcoholic wine low in sugar after a tough day can help. Pouring the wine into a properly shaped glass starts this relaxation. Swirling the liquid, you inhale its aroma. You taste the wine, chewing and aerating it. You evaluate the wine’s finish.  This ritual helps you to focus on the present moment, your senses.  It stills the mind.

Can Low Sugar Non Alcoholic Wine Aid Weight Loss?

I can attest to this firsthand.

Zero alcohol wine low in sugar can help you with weight loss, providing a satisfying beverage option without disrupting the body’s metabolic state.

Let’s look at the negative aspects of alcohol.  Alcohol does not align with any weight-loss program, including a ketogenic or low-carb diet plan or lifestyle. Your liver processes alcohol before nutrients, pausing ketone creation and slowing the ketosis process. Your body will metabolize alcohol as fuel before utilizing food, which can decelerate fat burning and may lead to the storage of carbs, fat, and protein as excess body fat. On top of this, alcohol consumption stimulates the appetite, potentially causing overeating.

Before purchasing a non alcoholic wine, be sure to read the nutritional label on the bottle. Make sure it is low in sugar. Some no alcohol wines contain significant sugar to compensate for the absence of alcohol.  Drinking high sugar drinks, no matter what they are, will sabotage your effort toward weight loss.  They might even cause weight gain.  Also pay attention to the carbohydrates on the nutritional label.  The label may say the wine has zero sugar but a significant amount of carbohydrates.  The carbohydrates can come from the glycerine in the wine.

Glycerine in Non Alcoholic Wine:

Glycerine, also known as glycerol, can naturally occur in wine through several processes. During fermentation, yeast cells metabolize sugars in the grape juice, producing alcohol (ethanol) as well as glycerol as a byproduct. Glycerol can also be added to wine during the winemaking process as a fining agent or as part of the wine’s formulation to enhance its texture and mouthfeel.

Glycerine contributes to the character of wine in several ways:

1. Body and Mouthfeel: Glycerol adds viscosity and “body” to the wine, imparting a smooth and rounded mouthfeel. Wines with higher levels of glycerol may feel fuller-bodied and more luxurious on the palate.
2. Sweetness Perception: While glycerol itself is not sweet, it can enhance the perception of sweetness in wine. This is because glycerol interacts with the taste buds and can mask bitterness, making the wine seem smoother and more balanced.
3. Aging Potential: Glycerol can act as a stabilizing agent in wine, helping to preserve its freshness and structure over time. Wines with higher levels of glycerol may age more gracefully and develop complex flavors with bottle aging.

Regarding its classification on nutritional labels, glycerol is indeed considered a sugar alcohol. Sugar alcohols are a type of carbohydrate that are structurally similar to both sugars and alcohols but are metabolized differently in the body. Glycerol contains calories, like other carbohydrates, but it has a lower impact on blood sugar levels compared to traditional sugars. Therefore, on nutritional labels, glycerol is often listed under the total carbohydrate count, and its calories may be accounted for in the total caloric content of the wine. It’s worth noting that while glycerol contributes to the carbohydrate count on nutritional labels, it does not have the same effect on blood sugar levels as other carbohydrates, such as glucose or sucrose.

Glycerine and Ketosis:

Glycerine in wine, when listed as a carbohydrate on nutritional labels, can potentially affect ketosis depending on its quantity and how it is metabolized by the body.

While glycerol is technically considered a carbohydrate and may be listed as such on nutritional labels, it has a different metabolic pathway compared to traditional sugars like glucose or fructose. Glycerol can be converted into glucose by the liver through a process called gluconeogenesis. This means that consuming glycerine could potentially contribute to an increase in blood glucose levels, which could impact ketosis, as maintaining low blood glucose levels is a key aspect of achieving and sustaining ketosis.

However, the impact of glycerine on ketosis is likely to be minimal for several reasons:

1. Quantity: The amount of glycerine present in wine is typically small, and its contribution to overall carbohydrate intake is relatively low. Most wines contain only trace amounts of glycerine, so the impact on blood glucose levels is likely to be minor.
2. Metabolic Differences: While glycerol can be converted into glucose, the rate of conversion is slower compared to the metabolism of traditional sugars. This means that glycerol is less likely to cause a rapid increase in blood glucose levels that could disrupt ketosis.
3. Individual Variability: The impact of glycerine on ketosis may vary from person to person depending on factors such as metabolic rate, insulin sensitivity, and overall carbohydrate intake. Some individuals may be more sensitive to glycerine’s effects on blood glucose levels than others.

Overall, while glycerine in wine may technically be classified as a carbohydrate and could potentially affect ketosis, its impact is likely to be minimal for most people when consumed in moderation as part of a low-carbohydrate diet. As always, individual responses may vary, so it’s important for those following a ketogenic diet to monitor their blood ketone levels and adjust their intake accordingly.

My suggestion is that you include non alcoholic wines with zero sugar but with carbs (most likely from glycerine) in your low carb lifestyle.  If you’re moving toward ketosis or you are in a state of ketosis, I would not chance it.  Stick to non alcoholic wines that have zero alcohol and zero carbs.

State of Mind:

Comparing traditional wine with alcohol removed wine can lead to disappointment as one may focus on the differences between the two. However, wine without alcohol, low in sugar ,should not be directly compared to traditional wine any more than a fat-head dough pizza crust can be compared to a semolina wheat-based crust.

While alcohol plays a significant role in traditional wine, its consumption can have detrimental effects on health, similar to how excessive consumption of wheat can pose health risks. Opting for wine without alcohol and low in sugar offers benefits to one’s health that outweigh the immediate gratification of alcohol cravings. It’s a matter of perspective and prioritizing long-term well-being over fleeting desires.

The Grape:

Selecting the appropriate grape variety is crucial in the process of producing non-alcoholic wine. Certain aromatic white varieties, such as Riesling, Muscat, and Gewürztraminer, have shown to adapt well to de-alcoholization processes, retaining their characteristic aromas throughout the transformation.

Compensating For the Loss of Alcohol:

When crafting alcohol free wine, several considerations come into play. Experts emphasize the significance of minute changes in alcohol concentration, as even slight alterations can markedly affect flavor expression. Consequently, removing alcohol can disrupt the wine’s balance, resulting in a flat and thin taste. Expert winemaker’s do a damn good job at compensating for the lack of alcohol in their non-alcoholic products.

Winemakers employ various additives and techniques to substitute for alcohol in wine. These additives include glycerol, flavor enhancers, tartaric acid, and tannins sourced from grape skins and seeds, to name a few. Oak aging and carbonation methods are utilized to impart flavors and textures akin to traditional wines. Adjustments to acidity and sweetness are made using natural acids, sugars, or artificial sweeteners. Additionally, polysaccharides or gums may be incorporated to improve texture and mouthfeel. Some winemakers are purists and add very little to the fermented grape.

These measures collectively enable winemakers to craft non alcoholic wine that closely resembles their traditional counterparts in flavor, aroma, and overall quality.  Depending on the brand, you can expect an exciting journey of the senses from a well-made non alcoholic wine low in sugar.

Where to Find Low Sugar Non Alcoholic Wine: 

Specialty wine shops, health food stores, and some larger grocery chains can offer low sugar non-alcoholic wine. If you live in small towns and cities without these options, you can always visit online retailers offering a wide selection of non-alcoholic wine low in sugar.  Scroll through the listings and read the descriptions and nutritional labels of the products to ensure they meet your dietary preferences and requirements.

What Are the Different Types of Non Alcoholic Wine?

It’s important to understand the different kinds of non-alcoholic wines offered for sale to ensure you purchase the ones you prefer.

De-Alcoholized Wine:

The products that most resemble traditional wines are de-alcoholized ones.  After fermentation, various methods are employed to remove the alcohol.  These methods include:  vacuum distillation sometimes with spinning cone technology advancement, reverse osmosis, or distillation.  The winemaker’s goal is to produce a product that retains in character, balance, and integrity but with typically less than 0.5% alcohol by volume (ABV).

Blended Grape Juice: 

Blending grape juice with sparkling water creates this product. While perhaps refreshing, these products do not meet the qualifications of wine and producers do not use wine grapes in their production. You’ll find these products readily available in the beverage section of supermarkets. They are also high in sugar. Companies may label these products as no-alcohol, alcohol-free, or zero-alcohol. Don’t be confused. They are not wine.

Non-Alcoholic Fermentation:  

Manufacturers may also label products as non alcoholic, alcohol free, or zero alcohol. Typically, a “non-alcoholic fermentation” does not use wine grapes in the production or produce wine.

Surprisingly, despite using low sugar grapes, the resulting products are often high in sugar.  After the non-alcoholic fermentation, producers can add grape juice or grape concentrate back into the product to increase its sweetness. This process allows producers to control the sugar content and flavor profile of the final product, ensuring a consistent and desirable taste. Other sweetening agents, such as natural or artificial sweeteners, may also enhance the product’s sweetness.  Again, don’t be confused.  They are not wine.

How Are Non Alcoholic Wines Labeled?

On the back of the bottle, the back label should state,  “De-Alcoholized Wine.”  This phrase let’s you know that wine grapes underwent fermentation, creating traditional wine.  The wine was then ‘de-alcoholized.’

According to the FDA, the label may also include the term, “non-alcoholic wine.”  On the FDA.com website under the section called policy, it states, “…

“…The term “dealcoholized” or “alcohol-removed” should appear in the statement of identity, immediately preceding either the term “wine” or the standard of identity [27 CFR 4.21] designation of the type of wine from which it was derived, such as “burgundy.” The qualifying words “dealcoholized” or “alcohol-removed” should appear in letters equal in size to “wine” or to the standardized name on the principal display panel of the label. Where a specific designation is used, such as “dealcoholized claret” or “alcohol-removed burgundy,” the product must be true to source type as defined by BATF regulations….

..To ensure that consumers are not misled as to the alcohol content of the product, the statement of identity should be followed by the declaration, “contains less than 0.5 percent alcohol by volume.” FDA considers use of the terms “dealcoholized” and “alcohol-removed” in the statement of identity of a reduced alcohol wine product to be misleading if the alcohol content exceeds 0.5 percent by volume.

We do not object to the presence of the additional label claim “non-alcoholic” on labels of dealcoholized wines. However, the term “non-alcoholic” should not be used in lieu of the term “dealcoholized” or “alcohol-removed” as the sole qualifier in the statement of identity of the wine product.

FDA does not consider the terms “non-alcoholic” and “alcohol-free” to be synonymous. The term “alcohol-free” may be used only when the product contains no detectable alcohol.”

FDA POLICY

In Canada, the CFIA states the following, ”

Use of the term “De-Alcoholized”:

In line with the true nature requirements, the term “dealcoholized” may be used to describe a product whose alcohol level has been reduced to a level less than 1.1%, as part of the common name (for example, dealcoholized wine).

Use of the term “Non Alcoholic” or “Alcohol Free”:

In line with true nature requirements, the term “non alcoholic” or “alcohol free” may be used to describe a product whose alcohol level has been reduced to a level less than 0.05%, as part of the common name (for example, non-alcoholic beer).

How Is Non-Alcoholic Wine Made?

In North America, de-alcoholized wine is classified as any wine containing less than 0.5% alcohol by volume (ABV). Wineries have the freedom to label their products as ‘non-alcoholic’ as long as they meet the 0.5% ABV threshold.

The production of non-alcoholic wine follows the same fermentation process as traditional wine, in the initial stages. The winemaker uses classic wine grapes vinified into wine with alcohol.

After fermentation, the wine is then de-alcoholized.  There are 3 primary ways to remove alcohol from wine. They are Vacuum Distillation, Reverse Osmosis, and Distillation:

What Is Vacuum Distillation? 

In vacuum distillation, the wine undergoes a controlled low temperature, heating process, reaching temperatures typically ranging between 75° and 85° F, as it passes through a distillation column. At this moderated temperature, volatile compounds, which contribute to the wine’s characteristic aromas, evaporate from the wine. These compounds, crucial for flavor, are often collected for later use. In a subsequent distillation phase, the alcohol is separated from the wine. Following this separation, any previously collected aroma compounds are meticulously reintegrated back into the now de-alcoholized wine.

What Are The Benefits Of Using Vacuum Distillation For Non Alcoholic Wine?

The benefits of using vacuum distillation for non-alcoholic wine include its gentle process, low temperature, and short residence time, which allows for the removal of alcohol down to less than 0.5% ABV while preserving the aromas and flavors of the original product. Unlike other methods, vacuum distillation does not require the addition of water, making it a more sustainable option for many winemakers.

What Is Spinning Cone Technology? 

Spinning-cone technology represents an advancement in the refinement of the vacuum distillation process. Through multiple cycles of low-temperature evaporation, this innovative method utilizes rotating, inverted cones to generate centrifugal forces, resulting in the formation of an incredibly thin film of wine. This thin film enables producers to efficiently extract specific components, beginning with aromatics and then alcohol. Once the alcohol has been separated, the aromatic compounds are carefully reintroduced into the now de-alcoholized wine, ensuring the preservation of its original characteristic aromas and flavor profile.

What Is The Impact of Spinning Cone Technology On The Aroma of Wine?

Spinning cone technology has a notable and advantageous effect on the aroma of wine. This approach guarantees the retention and enhancement of the original aroma compounds, thereby enriching the final product’s bouquet.

The process may take a long time, as it may require multiple passes to achieve the desired level of alcohol removal. Some argue that reverse osmosis may impact the wine’s flavor and aroma profile more than vacuum distillation, although this can vary depending on the specific implementation.  It also depends on the winemaker’s expertise, wisdom, and talent. Personally I know wineries that use this method to make their zero alcohol wines that have also won International awards.

What Is Distillation in Non Alcoholic Wine Production?

During distillation, heat causes the alcohol to evaporate because it boils at a lower temperature than water and other substances. Then, the distiller cools down the vaporized alcohol, turning it back into liquid, and collects it. The remaining liquid, called the distillate, has less alcohol in it. This practice is more commonly associated with the production of spirits like whiskey, vodka, and brandy.

Does The Process Used Affect the Cost of NA Wine?

The answer is yes. Non alcoholic wines produced through vacuum distillation and sometimes reverse osmosis can add to the cost of the resulting wine. The removal of alcohol is not the only measure for cost.  Some wines also undergo special processes, such as barrel aging. This process can also make a non-alcoholic wine more expensive. The more expensive the equipment and the more time added in producing or aging will increase the cost of the resulting wine. Due to the cost of the equipment needed to produce non alcoholic wine, some winery owners send their traditional wines to a company called BevZero to be de-alcoholized.  BevZero will remove the alcohol and then ship the wine back to the winery to complete the production process.  Or wineamakers may purchase BenZero’s wines and label it as their own. BevZero will also work closely with a winemaker to develop their own brand on non alcoholic wine. All these elements can contribute to a wine’s cost.

Does De-Alcoholized Wine Taste Like Traditional Wine?

Higher alcohol content in traditional wines, typically found in full-bodied reds or high-alcohol whites, can provide a warming effect on both the nose and palate with full-bodied mouth feel. So consequently, in the creation of alcohol free wine, winemakers aim to replicate the sensation of warmth typically associated with alcohol without actually using alcohol. They may use techniques such as aging in oak barrels or adding specific spices or flavorings to create a sensation of warmth and complexity in the finished product.  I have read that alcohol absence can alter the non-alcoholic wine’s aroma, leading to a less complex and intense bouquet. Personally, I have experienced this with some products.  However, it’s not a hard and fast rule.  I’ve also had the opposite experience. There are many non-alcoholic wines with big, bold aromas and flavors.  It all depends on the viticultural practices used, the grape varieties vinified, and the winemaker’s expertise, style, and talent.

What Does Sugar Provide to Traditional Wine?

Sugar in wine adds viscosity. Canada’s famous Icewine, for example, is thick and rich because it is high in sugar. Some non-alcoholic wine producers use sugar to add this viscosity to their alcohol free wine. That’s why you may see non alcoholic whites like Chardonnay high in sugar. Non alcoholic reds may be high in sugar as well. Sugar also heightens fruit flavors in wine. So be careful. Read the nutritional label of all non-alcoholic wines before purchasing. Just because the label says “Chardonnay” does not mean the wine is as dry as a traditional Chardonnay with alcohol.

Are There Trace Amounts of Alcohol in Non Alcoholic Wine?

There can be trace amounts of alcohol in dealcoholized wine. The term “non alcoholic” typically refers to beverages containing less than 0.5% alcohol by volume (ABV) in the United States, according to regulations set by the Food and Drug Administration (FDA). Similarly, in Canada, the Canadian Food Inspection Agency (CFIA) regulates the labeling of non-alcoholic beverages, and products labeled as non-alcoholic must contain less than 0.5% ABV.

Therefore, while wines are labelled as non alcoholic, they may still contain trace amounts because of factors such as fermentation or residual alcohol from the de-alcoholization process.  This is important for those with alcohol addiction to consider this information before trying the wines.  In some cases this trace amount of alcohol could cause issues for alcoholics.

Can Non Alcoholic Wine Be Enjoyed On The Keto Diet?

There are many brands, styles and grape varieties vinified to lower-sugar, making many non alcoholic wine suitable for your Keto diet and low-carb lifestyle. The key is to read the nutritional label on the back of the bottle.

The label will tell you how many carbs/sugar per serving. Serving sizes differ from one company label to the next.

Depending on your specific diet, age, and how many carb macros you choose to consume daily, you’ll be able to decide how much sugar you’ll accept in a glass non-alcoholic wine.

For me, I will not drink a non-alcoholic wine higher than 5 grams of carbs/sugar per 6 ounces serving. I hunt for wines around the 2 to 3 grams of carbs/sugar per 6 ounces serving. That’s just my personal preference.  I keep my carbs low in case I want a second glass. You may want to read my blog called Non Alcoholic Wine, Keto & Weight Loss: Guilt-Free Sips 

Are There Side Effects From Drinking Non Alcoholic Wine?

Wine Allergens: 

The bloom, a natural waxy coating on grapes, attracts allergens from the air. Winery workers then harvest these grapes and bring them to the winery, carrying the allergens with them. In the winemaking process, particularly with wines fermented on their skins, called maceration, these allergens can transfer to the wine. Consuming wines that have seen skin contact during fermentation might trigger histamine reactions in individuals sensitive to these compounds and trigger an allergic response. If you are someone who suffers from this kind of allergic reaction, consider consuming non-alcoholic wines that do not undergo skin contact (maceration) during fermentation.

Sulphites: 

Winemakers commonly use sulfites at various stages of winemaking to prevent oxidation and microbial spoilage and to preserve the freshness and longevity of the wine.  Sulfites can inhibit the growth of undesirable microorganisms such as bacteria and wild yeast.  Sulfites can trigger an allergic reactions in some individuals.

Wine Acidity: 

Some individuals may experience side effects from wine acidity. High acidity in wine can worsen acid reflux or heartburn and may harm tooth enamel if consumed frequently. Despite acidity, most people tolerate moderate wine consumption well.

I participated in Canadian national wine competitions for years. During early menopause, I struggled with the acidity in white wines. The taste didn’t sit right due to bodily changes, prompting me to step back from judging to ensure fairness. While medical professionals may not diagnose such issues, I personally observed these effects. Now past menopause, I enjoy non-alcoholic wine with sharp acidity without any problems.  Crisp acidity refreshes the palate,  especially after a workout.

Tannin: 

Some people can also be allergic to tannins in red wine. Tannin allergies are relatively rare, but they can occur. Tannins are naturally occurring compounds found in the skins, seeds, and stems of grapes, as well as in the wood of barrels used for aging wine. Allergic reactions to tannins can vary in severity and may include symptoms such as headaches, skin rashes, nasal congestion, or gastrointestinal discomfort. Compared to other wine-related allergies like reactions to sulphites, tannin allergies are less common.

Is Non-Alcoholic Wine Safe for Pregnancy?

Drinking non-alcoholic wine during pregnancy can still potentially pose risks due to its alcohol content, though dramatically minimal compared to traditional wine. Even trace amounts of alcohol can potentially harm the developing fetus and increase the risk of various complications, including:

1. Fetal Alcohol Spectrum Disorders (FASDs): These are a range of developmental and behavioral problems that can occur in babies exposed to alcohol in the womb, leading to lifelong difficulties.
2. Birth defects: Alcohol exposure during pregnancy can increase the risk of birth defects, such as heart defects, facial deformities, and intellectual disabilities.
3. Preterm birth and low birth weight: Drinking alcohol during pregnancy is associated with an increased risk of preterm birth (delivering before 37 weeks) and having a baby with low birth weight.
4. Miscarriage and stillbirth: There is evidence to suggest that alcohol consumption during pregnancy increases the risk of miscarriage and stillbirth.
5. Developmental delays: Alcohol exposure in utero can lead to delays in physical, cognitive, and behavioral development in the child.

Similar to the guidelines for alcohol, it isn’t recommended that you drink alcohol-free alternatives that are 0.5% in excess if you’re breastfeeding, either.

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Shari MAC

Shari MAC at Understand Publishing Inc.

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