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Lower alcohol wines & no low wines
How do our microbiological solutions support the production of Lower Alcohol and No Low Wines?
Crafting high-quality lower alcohol wines (generally > 8.5% or 11.5% ABV) and no alcohol wines (generally less than 0.5% ABV) or low alcohol wines (0.5% to 8.5% ABV) requires adapted winemaking practices.
These styles demand precision, innovation, and tailored microbiological tools, from vines to bottles, to maintain sensory quality despite reduced ethanol levels and dealcoholisation processes.
What are the key challenges when producing Lower Alcohol and No Low Wines?
- Preserving aroma and structure to ensure sensory complexity
- Reducing alcohol content without compromising final quality
- Enhancing length, texture and balance for expressive wines
- Managing acidity, astringency, and roundness without excessive sugar or glycerol additions
- Limiting oxidation risk and microbiological instability
Microbiological innovation serving sensory: 3 different approaches
When producing white, rosé, and red wines with naturally lower alcohol content, starting from the vineyard:
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- Early harvest strategies, with LalVigne MATURE™ or LalVigne AROMA™ to optimise grape maturity and maximise aroma precursors.
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- Management of acidity, astringency, and green notes, with our unique LALVIN 71B™, ML PRIME™, our wine bacteria ALPHA™, some of our great LALLZYME™ enzymes, UVAFERM HPS™, LALVIN ICV ISIA™, STIMULA CABERNET ™ FINELY™, HEDONYS™.
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- Enhancement of aromatic and sensory potential with our innovative GLUTASTAR™, BIODIVA™, LALVIN ICV D47™, CROSS EVOLUTION™, PURE-LEES LONGEVITY™, and HEDONYS™.
For wines destined for partial or total dealcoholisation, we design vinification protocols that strengthen the wine's aromatic and structural backbone before alcohol removal:
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- Boost aroma compounds: LALLZYME CUVEE BLANC™, LALLZYME CUVEE ROUGE™, LALLZYME BETA™, CROSS EVOLUTION™, SAUVY™, LALVIN ICV OKAY™, RUBY™, LALVIN PERSY™, LALVIN QA23™, the STIMULA range.
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- Naturally reduce acidity: ML PRIME™, LALVIN VP41™, LALVIN C™ AND LALVIN 71B™.
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- Balance and maximise wine quality and wine colour: GLUTASTAR™, UVAFERM HPS™, OPTIMUM-RED™, some of our great LALLZYME™ enzymes, BACTILESS™, FINELY™ and HEDONYS™.
Dealcoholisation strips wines of body, aroma, and balance. Our specific yeast derivatives help rebuild structure and sensory harmony in No Low Wines.
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- Help to enhance overall quality: MANNOLEES™, PURE-LEES LONGEVITY™, NOBLESSE™, CAUDALYS™, HEDONYS™.
These tools help winemakers elevate the quality of No Alcohol and Low Alcohol Wines, ensuring a more expressive and consumer friendly final product.