Dealcoholized Wines, Low-Alcohol Wines or Non-Alcoholic Wines

Dear Colleagues,

In the last years there has been an evident interest among consumers in more healthy food and beverages. Moreover, the alcohol content in wines has improved mainly due to climate change, and in the meantime other features have become more relevant (diet and lifestyle, religious rules, high duties on alcoholic beverages, more restrictive controls on driving, and health problems). The European Union, through Regulation (EU) 2021/2117 of 2 December 2021, has established the conditions for the production and marketing of dealcoholized or partially dealcoholized wines, developed on the basis of the various OIV resolutions adopted in recent years.

All these factors have positively influenced the market for these wine categories and will do so even more in the future.

To date, studies have been carried out on these new products, but, considering the interest and the evolution of technologies, this topic is worth more investigation.

The aim of this Special Issue is to bring together the latest studies on these categories of wines, considering different topics:

• Comparison between technologies;
• Impact of the different technologies on water and energy consumption;
• Physicochemical, phenolic, and aromatic composition;
• Sensory profile;
• Health benefits;
• Consumer evaluation and impact on the market.

Dr. Maria Carla Cravero
Dr. Silvia Motta
Guest Editors

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