Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour
Abstract
:1. Alcohol and Health
2. Trends in Beverages: Less Is More
3. Marketing and Perception of Low-Alcohol Wine
4. Who Drinks Low Alcohol Wine?
5. The Influence of Low Alcohol Labelling on Consumption
6. Conclusions—Where to Go from Here?
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Classification of wines with reduced alcohol content: De-alcoholised: <0.5% Low alcohol: 0.5–1.2% Reduced alcohol: 1.2–4.5% Lower alcohol: 5.5–10.5% This classification is, however, not explicit and may vary between countries and the applicable legislations. [35,36] | How to reduce alcohol in wine: The amount of sugar determines the ethanol concentration in wine. One way to reduce the alcohol content in wine is therefore the use of viticultural practices that lower the sugar concentration in berries. The ethanol concentration in wine can also be manipulated during (for example by choosing a low ethanol-producing yeast) or post-fermentation. Post-fermentation methods include blending with low-strength juice and the physical removal of alcohol through distillation or membrane-based technologies (such as reverse osmosis, vacuum distillation, spinning cone technology, and membrane separation and evaporative perstraction). According to Commission Regulation, 2009 ((EC) No. 606/2009), partial removal of alcohol is allowed using physical separation techniques up to a maximum of 2% relative to the original alcohol content. Wine making practices are subject to legislations and local and destination market regulations need to be considered. An overview of the techniques can be found in “Controlling the highs and lows of alcohol in wine” (Stockley et al. [21]), “Production technologies for reduced alcoholic wines” (Schmidtke et al. [37]), and “Production of Low-Alcohol Beverages: Current Status and Perspectives” (Liguori et al. [38]) |
What do consumers think low-alcohol wine is: A study by Saliba et al. [36] asked in a survey what the participants thought low-alcohol wine was and found that their respondents considered low-alcohol wine to contain around 3–8% alcohol. A recent study investigated the effect of low-alcohol descriptors on people’s expectation of alcohol content [39]. They found that the perceived strength of products with verbal descriptors for lower strength products was generally much higher than the 1.2% ABV that is the current cap for low-alcohol products; low, lower, light, lighter, and reduced were perceived to represent wines with 6.7–8.3%, and extra low, super low, extra light and super light were perceived to have a strength of 3.5–4.8% [39]. |
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Bucher, T.; Deroover, K.; Stockley, C. Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour. Beverages 2018, 4, 82. https://doi.org/10.3390/beverages4040082
Bucher T, Deroover K, Stockley C. Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour. Beverages. 2018; 4(4):82. https://doi.org/10.3390/beverages4040082
Chicago/Turabian StyleBucher, Tamara, Kristine Deroover, and Creina Stockley. 2018. "Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour" Beverages 4, no. 4: 82. https://doi.org/10.3390/beverages4040082