Production and Marketing of Low-Alcohol Wine

Bucher, Tamara; Deroover, Kristine; Stockley, Creina S.

doi:10.5772/intechopen.87025

Cited by 8 publications

(12 citation statements)

References 51 publications

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“…e enzyme has no significant effect on the aroma, flavour, acidity, and colour of the grape and hence the resultant wine [8,37]. On the contrary, other studies have reported on an increase in total acidity and a slight decrease in pH due to GOX activity, which can affect the sensory properties (taste and flavour) of the wine [38,39].…”

Section: Use Of Glucose Oxidase (Gox)mentioning

confidence: 99%

“…Increased oxidation of phenolic substances is a likely explanation for these observations. Commercial preparations of the enzyme added to grape juice were found to reduce ethanol concentration in the resulting wine by 0.68% v/v compared with that of untreated wines [8]. Sensory analysis showed that wines produced from GOX treated must had a lower intensity of fruit aromas, reduced length of flavour, and higher acidity than those of untreated wines [39].…”

Section: Use Of Glucose Oxidase (Gox)mentioning

confidence: 99%

“…e nonalcoholic wines, also referred to as alcohol-free or dealcoholized wines, are beverages that have less than 0.5% alcoholic content by volume [7]. However, there are some other wines with reduced alcohol (1.2-6.5% v/v) and low alcohol content (0.5-1.2% v/v) [8,9]. is classification system is indicated on wine bottles as labeling and legislative requirements and differs from one country to another [10].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Akyereko

Wireko‐Manu

Alemawor

et al. 2021

Journal of Food Quality

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The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.

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Section: Use Of Glucose Oxidase (Gox)mentioning

confidence: 99%

Section: Use Of Glucose Oxidase (Gox)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Akyereko

Wireko‐Manu

Alemawor

et al. 2021

Journal of Food Quality

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“…Generally, H. sabdariffa calyx extract has a characteristic red to red‐brown color which suggests that Roselle calyces extracts may be suitable raw materials for the production of colored wines (Alobo & Offonry, 2009). In recent years, socioeconomic and health‐related factors have resulted in high demand of wines from tropical fruit and vegetables sources with lower alcoholic content (Bucher et al., 2019; Pickering, 2000). Furthermore, the studies conducted by Okoro (2007) on local wine produced from Roselle and pawpaw extracts recorded 10.5% v/v alcohol level, whereas low alcohol content wine should be in the range of 1.2%–5.5% (Erten & Campbell, 2001); hence strong interest to produce wines from tropical fruit and vegetable sources are inevitable.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar

Sobowale

Omosebi

Animashaun

2021

Food Processing Preservation

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This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixture was subjected to fermentation at 28 ± 2℃ for 8 days to produce the fermented must which was divided into two portions, with one portion clarified to age for a period of 6 weeks while the other remained un‐clarified. Result showed that both clarification and inclusion rate of date fruit extract led to significant differences (p < .05) in the physicochemical, color and sensory characteristics of aged wines. However, panelists affirmed that clarified aged wine from 75% Roselle calyces and 25% date palm fruit extracts were the most preferred. Thus, date fruit extracts could serve as a substitute for granulated sugar for the production of good quality Roselle wine in the food industry. Practical applications There is strong interest in the food industry to produce good quality wines from tropical fruits and vegetables like Roselle calyces. Recent development has established that addition of date fruit extracts to Roselle calyces as a substitute to granulated sugar would enhance commercial production of low alcoholic wine with good quality characteristics that possesses several highly health promoting factors such as antiviral, antifungal, antioxidant, anti‐hyperlidimic activity and hepatoprotective activity.

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“…The latter usually form expectations, before or even during the drinking experience, and influence the perceived quality (Cardello et al , 2007; Grunert et al , 2004). The consumer acceptance and behaviour as related to the low/no alcohol wine case is also reported to be affected by both sensory and information cues (Bucher et al , 2019; Masson et al , 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of information on consumer preferences and willingness-to-pay for sparkling mock wines

Naspetti

Alberti

Mozzon

et al. 2019

BFJ

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Purpose The purpose of this paper is to explore the role of information about alcohol content, organic labelling and packaging on consumer preferences and willingness-to-pay (WTP) of non-alcoholic sparkling mock wines. Design/methodology/approach In a two-step study, the consumer’s expectations and overall liking of two novel brands of mock wines were investigated by focus groups followed by a common hedonic test combined with a choice experiment aimed at measuring consumer WTP. A total of 240 consumers were assigned to two tasting groups of equal size: all were presented at least one brand of mock wine, while drinkers also tasted a familiar brand of low-alcohol sweet sparkling wine. A paper-and-pencil choice experiment followed the tasting sessions. Findings The results demonstrate that participants in blind or manipulated “informed” conditions are not able to discriminate among mock wines and wine, whereas significant differences in preferences for brands under investigation appeared when labels and other information were disclosed. In effect, drinkers and non-drinkers did not differ in hedonic scores of mock wines. While younger participants exhibited the highest scores in blind liking, the overall expected liking is significantly higher for non-drinkers and women if compared, respectively, to drinkers and men. WTP for mock wines is influenced by taste, glass bottle packaging and the organic label, while mock-wine colour is not relevant. Research limitations/implications Although limited in sample size and representativeness, this study has brought some new insights into the consumption of non-alcoholic mock wines. In this study, a significant influence of blind sensory liking on WTP is demonstrated. This result has theoretical implications: while the effect of product information on WTP is well established, the relationship between hedonic scores and WTP – while theoretically consistent – is not so clear-cut in the literature. Further research is needed to confirm/disconfirm these findings. Practical implications Sparkling no-alcohol mock wines, despite their sweetness, appear not different in taste to medium-to-low APV (7.5 per cent) sweet wines. Originality/value The paper suggests that marketing of mock (no-alcohol) wines needs careful branding to elicit significant hedonic effects, while interacting sensory (blind liking) scores with price information in choice models may help to represent taste heterogeneity in WTP estimates in a better way.

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Production and Marketing of Low-Alcohol Wine

Cited by 8 publications

References 51 publications

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar

Effect of information on consumer preferences and willingness-to-pay for sparkling mock wines

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