Low- and no- alcohol wine products – understanding technical and sensory-related challenges and opportunities
This project seeks to define the desirable sensory attributes of existing low- and no-alcohol wines or beverages in the market and use this information to support development of wine-like beverages that can satisfy consumers’ demands. This project will also evaluate production practices, technologies and ingredients required to give low- and no-alcohol products the palate attributes found in full-bodied dry wine.
This industry and sensory-led project aims to identify:
- desirable sensory attributes of existing low- and no-alcohol wine and beverages in the market to provide a basis for changing production approaches for wine-based and wine-like beverages made from grapes with zero and less than 5% alcohol
- production practices, technologies and ingredients required for low- and no-alcohol imitations of full-bodied dry wine.
Leigh Francis, Wes Pearson