Low and zero alcohol “wines”: impact of different dealcoholization processes on phenol profile and health benefits
Year: 2024
Type: conference-paper
Abstract: Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).
DOI: 10.58233/9yizazwc
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407533457