{"id":3345,"date":"2025-12-20T13:13:00","date_gmt":"2025-12-20T12:13:00","guid":{"rendered":"https:\/\/www.hertz-selck.de\/?p=3345"},"modified":"2026-02-24T15:39:38","modified_gmt":"2026-02-24T14:39:38","slug":"alcohol-free-red-wine","status":"publish","type":"post","link":"https:\/\/www.hertz-selck.de\/en\/magazin\/alkoholfreier-rotwein\/","title":{"rendered":"Beyond \u201cDry January\u201d \u2013 What alcohol-free products really need to deliver"},"content":{"rendered":"

Contents <\/h4>\n\n\n\n
    \n
  1. Dry January: from the reset button to a changed drinking culture<\/a><\/li>\n\n\n\n
  2. No & Low instead of sobriety: What consumers are looking for<\/a><\/li>\n\n\n\n
  3. What makes wine wine and why alcohol is so difficult to replace<\/a><\/li>\n\n\n\n
  4. How dealcoholized wine is made<\/a><\/li>\n\n\n\n
  5. Non-alcoholic red wine: the ultimate sensory challenge<\/a><\/li>\n\n\n\n
  6. Rethinking red wine: Without alcohol, but with high standards<\/a><\/li>\n<\/ol>\n\n\n\n
    \n

    Dry January: from the reset button to a changed drinking culture<\/h2>\n\n\n\n

    At the beginning of the year, many people hit the "reset" button. During "Dry January," after the festive holidays and the New Year's party hangover, almost half of those surveyed set themselves the goal of abstaining from alcohol in January 2024 as early as the end of 2023. Since then, the number of those who reduce their alcohol consumption at the beginning of the year has been steadily increasing.<\/p>\n\n\n\n

    But besides soft drinks and tea, which is popular at this time of year, those abstaining from alcohol are increasingly turning to non-alcoholic alternatives. Non-alcoholic beer and ready-to-drink cocktails have long been established on store shelves. Now, non-alcoholic wine is coming into focus, and with it, new sensory challenges for product developers.<\/p>\n<\/div><\/div>\n\n\n\n

    \n

    No & Low instead of sobriety: What consumers are looking for<\/h2>\n\n\n\n

    Those who want to drink less alcohol don't necessarily want to enjoy themselves less. But how can enjoyment be integrated into everyday life \u2013 without always having to consume alcohol? Things get particularly interesting on a tactile, emotional, and sensory level when it comes to wine \u2013 and especially red wine. This is where it's decided whether consumers truly experience a wine moment or whether they internally perceive the product as just grape juice.<\/p>\n\n\n\n

    We already provided an overview of the trend towards alcohol-free drinks and the "sober curious" movement in the article "Alcohol-Free Drinks \u2013 Enjoyment Without Compromise." In this article, we focus on a category that requires a particularly delicate touch: alcohol-free red wine.<\/p>\n\n\n\n

    What makes wine wine and why alcohol is so difficult to replace<\/h2>\n\n\n\n

    When a beverage is marketed as "wine," consumers expect a harmonious overall package: color, bouquet, tannins, and mouthfeel must all be convincing. Especially when dining or in social situations, many desire a drink that feels "grown-up": glass, color, aroma, food pairing \u2013 everything as expected, just without the alcohol.<\/p>\n\n\n\n

    The crucial factor is the interplay of water, acid, sugar, phenols, tannins, and alcohol (ethanol). Alcohol performs several key functions:<\/p>\n\n\n\n

      \n
    • Aroma carrier:<\/strong> It transports volatile aroma compounds and influences how intensely we perceive them.<\/li>\n\n\n\n
    • Structural element:<\/strong> It gives the wine "weight" in the mouth, influencing viscosity and texture.<\/li>\n\n\n\n
    • Balancer:<\/strong> It combines acidity, sweetness and tannins into a harmonious overall impression.<\/li>\n\n\n\n
    • Sensory marker:<\/strong> It provides the typical "warmth" in the finish that many associate with wine.<\/li>\n<\/ul>\n\n\n\n

      If alcohol is subsequently removed, this balance is disrupted:<\/p>\n\n\n\n

        \n
      • Acidity becomes more pronounced.<\/li>\n\n\n\n
      • Tannins can have a harsh and astringent effect.<\/li>\n\n\n\n
      • The body appears slimmer, the texture thinner.<\/li>\n<\/ul>\n\n\n\n

        The central question is therefore: How can a wine remain a wine in terms of sensory perception if one of its most important structural elements is missing?<\/p>\n\n\n\n

        \n
        \"\"<\/figure>\n<\/figure>\n<\/div><\/div>\n\n\n\n
        \n

        How dealcoholized wine is made<\/h2>\n\n\n\n

        High-quality non-alcoholic wine begins much like any other wine: grapes are harvested, pressed, and fermented. This produces a classic wine \u2013 only then does the dealcoholization process take place. In practice, three main methods have become established:<\/p>\n\n\n\n

        1. Vacuum distillation<\/strong><\/h3>\n\n\n\n

        The wine is heated under vacuum, which lowers the boiling point of the alcohol. This allows alcohol to be separated at relatively low temperatures, while preserving delicate aromas.<\/p>\n\n\n\n

        2. Membrane process \/ Reverse osmosis<\/strong><\/h3>\n\n\n\n

        The wine is passed through special membranes. Water-alcohol mixtures are separated, aroma-carrying components are retained and can later be combined with water again, but then without or with greatly reduced alcohol.<\/p>\n\n\n\n

        3. Spinning Cone Column<\/strong><\/h3>\n\n\n\n

        In a column with rotating cones, aroma components are first extracted under controlled conditions. The alcohol is then removed before the aromas are added back in.<\/p>\n\n\n\n

        All these methods have one thing in common: they attempt to preserve the wine's aroma profile and structure as much as possible. However, this is not entirely "loss-free." Alcohol, as a carrier of structure and flavor, can be technically minimized, but not replaced without leaving a trace. This is precisely where aroma expertise comes into play.<\/p>\n<\/div><\/div>\n\n\n\n

        \n

        Non-alcoholic red wine: the ultimate sensory challenge<\/h2>\n\n\n\n

        Compared to white and ros\u00e9 wines, red wine is particularly demanding:<\/p>\n\n\n\n

          \n
        • More tannin, more structure:<\/strong> Red wines thrive on tannins, which provide grip, length, and aging potential. Without alcohol, they can quickly become dry and unbalanced.<\/li>\n\n\n\n
        • More complex aromas:<\/strong> Dark berries, cherry, plum, spice and wood aromas \u2013 all of this must come together to form a harmonious picture after dealcoholization.<\/li>\n\n\n\n
        • High expectations:<\/strong> Red wine is closely linked to certain rituals \u2013 meals, evenings by the fire, fine dining. The tolerance threshold for "lack of wine character" is low.<\/li>\n<\/ul>\n\n\n\n

          Typical challenges with non-alcoholic red wine:<\/p>\n\n\n\n

            \n
          • flat body<\/li>\n\n\n\n
          • pronounced, sometimes sharp acidity<\/li>\n\n\n\n
          • drying, green tannins<\/li>\n\n\n\n
          • little depth in the nose and palate<\/li>\n<\/ul>\n\n\n\n

            Flavor manufacturers like Hertz & Selck can:<\/p>\n\n\n\n

              \n
            • Sharpen fruit profiles:<\/strong> Clearly defined cherry, berry or plum notes instead of diffuse fruitiness.<\/li>\n\n\n\n
            • Add spice and wood in a fine dose:<\/strong> Vanilla, cocoa, cedarwood, smoke \u2013 used so subtly that they support the style of the wine, not overpower it.<\/li>\n\n\n\n
            • Adjust mouthfeel:<\/strong> Components that provide more body and integrate acidity\/tannins more harmoniously, without making the wine seem sweet or "juicy".<\/li>\n<\/ul>\n\n\n\n

              In cooperation with wineries and cellars, this means:<\/p>\n\n\n\n

                \n
              1. Define target style<\/strong> \u2013 for example, based on an existing red wine, for which a non-alcoholic counterpart is to be developed.<\/li>\n\n\n\n
              2. Assess dealcoholization<\/strong> \u2013 sensory analysis to determine which properties are lost or shift.<\/li>\n\n\n\n
              3. Prototyping & Fine-tuning<\/strong> \u2013 Development and combination of aroma profiles and mouthfeel components, tested in panels with sensory experts and \u2013 depending on the project \u2013 also with consumers.<\/li>\n<\/ol>\n\n\n\n

                The result should not be a 1:1 replacement for a vintage wine, but an independent product: clearly recognizable as a red wine, with a harmonious structure and suitable for all situations in which conscious, low-alcohol enjoyment is required.<\/p>\n<\/div><\/div>\n\n\n\n

                Rethinking red wine: Without alcohol, but with high standards<\/h2>\n\n\n\n

                Conscious consumption is here to stay. Alcohol-free red wine is not a side issue, but a sensory masterpiece and a strong signal to consumers that quality and responsibility can go hand in hand.<\/p>\n\n\n\n

                To succeed here, you need more than just a good narrative: what matters is how dealcoholization, aromas, and mouthfeel interact. Hertz & Selck provides support precisely at this intersection \u2013 with sensory sensitivity, technical expertise, and tailor-made aroma profiles.<\/p>\n\n\n\n

                This is how wine is created that does without alcohol, but not without character \u2013 in Dry January and on every other day of the year.<\/p>\n\n\n\n

                <\/p>","protected":false},"excerpt":{"rendered":"

                Dry January is just the beginning: The market expects alcohol-free alternatives that feel "grown-up." With red wine, the interplay of dealcoholization, aroma, and texture determines true wine moments.<\/p>","protected":false},"author":11,"featured_media":3351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-3345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks"],"acf":{"post_date":"20260116","autor":null,"hero_id":"content-001","hero_sub_title":"Alkoholfreier Genuss","hero_text":"Dry January ist nur der Einstieg: Der Markt erwartet alkoholfreie Alternativen, die sich \u201eerwachsen\u201c anf\u00fchlen. Bei Rotwein entscheidet das Zusammenspiel aus Entalkoholisierung, Aromatik und Textur \u00fcber echte Weinmomente.","hero_image":3351,"green_block_id":"quote-slider","green_block_background_color":"primary_green_70","green_block_card":null,"our_products_id":"produkte-grid","our_products_sub_title":"Unsere Produkte","our_products_title":"In welchem Bereich d\u00fcrfen wir f\u00fcr Sie kreativ werden?"},"_links":{"self":[{"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/posts\/3345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/comments?post=3345"}],"version-history":[{"count":10,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/posts\/3345\/revisions"}],"predecessor-version":[{"id":3588,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/posts\/3345\/revisions\/3588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/media\/3351"}],"wp:attachment":[{"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/media?parent=3345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/categories?post=3345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hertz-selck.de\/en\/wp-json\/wp\/v2\/tags?post=3345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}