How Are Nonalcoholic Beer and Wine Made?
March 9, 2010 by Scott "The Wine Making Guy"
Filed under Ask The Wine Making Guy, Tips, Wine & Beer Styles
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I was recently asked this questions via my blog and found this great article that explains the process.
Certainly worth reading. 
How Are Nonalcoholic Beer and Wine Made?
By Jason Horn
Secrets of fake booze revealed
How are nonalcoholic beer and wine made?
Put simply, you make alcoholic beer or wine, and then remove the alcohol. You do this by distilling the beverage, as if you were going to make liquor. But rather than save the booze and throw out the rest, you throw out the booze.
When you make alcohol, you typically heat up whatever it is you’re distilling to boil off the alcohol (which you collect in vapor form, then cool back into liquid). It doesn’t matter all that much if the water, syrups, herbs, and whatever else that’s in your base get a little cooked in the process, because you’re tossing out most of that in the end anyway. When making nonalcoholic beverages, though, maintaining the flavor of the base is important, because you’ll save that part, and you want it to taste as much like real beer or wine as possible. So you don’t want to cook it.
There are two ways to get the booze out that don’t require high heat. The first is a process called vacuum distillation. The beer or wine is put under a vacuum. The change in atmospheric pressure allows the producer to boil the liquids at a lower temperature, or in some cases with no heat at all, and distill off the alcohol.
The second process is called reverse osmosis, and is the same method often used to purify drinking water. It doesn’t require any heating. The wine or beer is passed through a filter with pores so small that only alcohol and water (and a few volatile acids) can pass through. The alcohol is distilled out of the alcohol-water mix using conventional distillation methods, and the water and remaining acids are added back into the syrupy mixture of sugars and flavor compounds left on the other side of the filter. Bingo—a nonalcoholic (or dealcoholized, as winemakers call it) brew.
But do nonalcoholic beers and wines taste the same as alcoholic ones? Almost. Most of the flavor of real beer and wine comes from the grain or grapes, plus flavor compounds from the fermentation and aging process. Nonalcoholic beers and wines still have all that. Alcohol in the real stuff contributes mouthfeel and a small amount of flavor. It actually makes wine taste sweeter, says Jeff Meier, vice president of winemaking for J. Lohr Vineyards & Wines, which makes Ariel nonalcoholic wines. This means that a dealcoholized wine needs about 2.5 percent residual sugar content to best match a completely dry (no residual sugar) alcoholic wine.
“Nonalcoholic” beverages still contain some alcohol, because it’s difficult and prohibitively expensive to get every single bit of it out. In order to be called nonalcoholic under federal laws, a beverage can contain up to half a percent of alcohol by volume. (Something with no alcohol at all is called alcohol-free.) So people who are forbidden to drink alcohol, like devout Muslims, can’t partake in so-called nonalcoholic beer and wine. Nor can people under the age of 21, according to the law. It takes about 10 nonalcoholic malt beverages to equal the alcohol in one American-style lager, says George Reisch, a veteran brewer with Anheuser-Busch and the former brewmaster of O’Doul’s.
One last point, about carbonation: When making nonalcoholic sparkling wine, producers do a secondary fermentation just like they do with regular sparkling wine. But the alcohol it produces is less than .5 percent, so the wine is still considered nonalcoholic. As for the carbonation in beer, like in most alcoholic beer, it’s “forced” with a charge of carbon dioxide at the brewery.
A former editorial intern at CHOW, Jason Horn is now an online editorial specialist at travel website VisitSouth.com in Birmingham, Alabama. He loves sweet tea and barbecue, but pines constantly for a San Francisco burrito. Or sushi.
Making it Legal: Selling Your Homemade Wine
September 10, 2009 by Scott "The Wine Making Guy"
Filed under Tips
This is a great article for anyone considering selling their homemade wine!
Source:
Author: Alison Crowe
Issue: Aug/Sept 2009
I have been making wine at home for the past five years and my friends tell me I am pretty good! They like my wine and I thought about starting to sell it at our local farmers’ market. My question is, when do I cross the line from being just a home hobbyist (which I know is legal) to being a “winemaker” in the eyes of the public and presumably the government? I don’t want to do anything wrong but I’d like to explore my options.
Jennifer Michel
Calabasas, California
There definitely has been an explosion in the number of people making and selling wine in this country! Every year, the number of brands listed with the TTB (Alcohol and Tobacco Tax and Trade Bureau — www.ttb.gov/wine) increases by the thousands. It’s no surprise that the US is now the number one wine market in the world and we’re the market everyone (and I mean everyone, from the Portuguese to the Chinese) want to be in. What that means is that there’s plenty of competition out there but it also means there are a lot of interesting opportunities. I believe that the non-traditional parts of the United States and Canada are in the beginning of a regional wine boom and that you may indeed have success marketing and selling your product locally. It takes a smart business plan, a good product and a lot of hard work (as many of my friends who have started their own brands will tell you) but it can pay off.
Back to your question, however. Technically anyone over the legal drinking age in their state (in the US) may make up to 200 gallons (757 L) of wine per year per household and not have to report anything to the government. That’s about 3.3 barrels, 83 cases or almost 1,000 bottles! Quite a lot, if you ask me. Make over that amount of wine, however, or sell any of your homemade products, and the government wants to start taking you seriously for tax purposes as well as to keep tabs on how many alcohol producers we have in our country. Long story short, the minute you sell your wine or grow your production above a certain level, the government starts to get involved. Farmers’ markets are great ideas for selling venues, but talk to your local farmers markets’ board first; often they are not allowed to sell alcoholic beverages due to their own by-laws or that of their location.
If you decide to get into commercial wine production you will want to do your homework. I recommend that everyone begin online at the TTB website, which has a link for those looking to become a bonded winery (http://www.ttb.gov/wine/federal_app.shtml). The ttb.gov website itself is quite an eye-opener into the complexities of the legal landscape you’ll be getting into. If you can afford it, I also suggest that you take a class at a local college or university extension office about wine marketing, winemaking or getting into the wine business. Increasingly, educational institutions in up-and-coming winegrowing regions are offering such courses. If you can’t get to one, and happen to live close to Kentucky, the TTB has what they call their TTB Expo in June (http://www.ttb.gov/expo09/index.html). The TTB also holds regional seminars but not every year. The TTB website lists when they are held.
Libraries and the Internet are also great places to start researching. Two of my favorite books on wine marketing just came out last year: Wine Marketing and Sales: Strategies for a Saturated Market by Dr. Liz Thach, Janeen Olsen and Paul Wagner and Wine Brands: Success Strategies for New Markets, New Consumers and New Trends by Evelyne Resnick. Both are worth picking up. The authors offer a thorough look at marketing strategy and will give anyone interested a great introduction to the terminology and technical knowledge needed to launch a wine brand.
Sometimes people in the industry say that making the wine is the easy part. It’s the selling that can be tough. There’s a lot of competition out there and small brands often have a really hard time getting distribution. But you may have a unique opportunity on your hands if you follow the rules and follow your good instincts.
Great Video On How to Quickly Chill Your Wine
August 16, 2009 by Scott "The Wine Making Guy"
Filed under Tips, Videos
Thanks Anni for sharing this video!
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Help My Wine Making – Episode 1 – Meet The Wine Making Guy, Great Way To Clean Your Corks & An Excellent Resource For Fruit Wine Makers
August 13, 2009 by Scott "The Wine Making Guy"
Filed under Tips, Videos, Wine Making Podcast
Help My Wine Making Episode #1
Resources mentioned in the show:
5-Part Free Wine Making Course (Sign Up On The Top Right)
Ways To Clean Your Corks (Previous Blog Article)
The Ultimate Guide For Fruit Winemakers (By Fruit Wine Making Expert Dominic Rivard)
See you next week where we’ll be discussing “The Dangers of Bulk Aging“.
Have a great week!
Wine Storage vs. Wine Refrigeration
July 30, 2009 by Scott "The Wine Making Guy"
Filed under Videos, Wine Cellar
Here’s a great video that I found by Ian Blackburn from LearnAboutWine.com who explains the difference between wine refrigeration and wine storage, as well as other considerations you should take for long-term storage of your wine.
Using Magnets To Instantly Age Your Wine – Fact or Fiction?
July 16, 2009 by Scott "The Wine Making Guy"
Filed under Equipment, Featured, Tips
A bunch of weeks ago I asked my readers what their opinion was on the type of BBQ they prefer to use (propane, natural gas, wood or charcoal) and I was really surprised by the reaction. There are definitely a lot of people out there who are passionate about their BBQs!
Here’s another one that I’m sure will spark some debate.
This past week I received an email from a reader who told me about some products you could buy that would age your wine 2 or 3 years within 30 minutes using magnets.
[amazon-slideshow align="right" bgcolor="#ffffff" height="250" width="250"]138659cd-b99c-4dee-ae3e-5a315ef7b7c7[/amazon-slideshow]One such product is called “The Perfect Sommelier”, which consists of a decorative coaster that you would sit your bottle of wine on with magnets (presumably) inside the base.
Douglas Dubin, from The Perfect Sommelier, explains how it works:
“According to modern physics when you create a “True Magnetic Field” as we have within the confines of the Base and Top Magnets, a natural phenomenon a Flux Path is created. Within the Flux Path the Electrically Charged Molecules move imperceptibly along the path creating a bond and allowing the tannic molecules to lengthen as they would naturally when the bottle is laid down in a cellar or cave for 4-10 years. When tannins are big and aggressive they mask the fruit, by smoothing or maturing the tannins they move away from the fruit which allows the fruit to open up.
Finally all the rest of the molecules that have come out of alignment move back into alignment and rebalance allowing the bouquet to open up. You wind up with a wine that is less acidic, fruitier and has a bigger nose.”
I will freely admit that I’m a bit skeptical so decided to do some research online. It’s fair to say that there are some who truly believe it and others who think it’s a bunch of “hoey”.
I personally haven’t tried it but it has certainly peeked my interest and am curious to hear what you think.
If you’re interested in learning more about this here are some resources you can check out:
- An online discussion about wine magnets on “Drinks Planet”
- Vino Magnetism
- Magnetic Magic or Mystic Myth? Does the Perfect Sommelier Age Wine?
- What is science? First, magnetise your wine …
- 30 Second Wine Advisor: Wine magnets and snake oil
- Wine Cellar Express
- The Wine Clip (includes some TV reporters who tested it out)
Personally I’m not a big fan of “silver bullets” that promise to short-cut proven processes and therefore I’m not going to rush out and buy one of these gizmos.
That doesn’t mean though I wouldn’t be adverse to doing a taste test if the opportunity presented itself!
Discovering A Great Multi-Use Camper
July 15, 2009 by Scott "The Wine Making Guy"
Filed under Tips
Sylvan Sport's camper
Probably one of the coolest things we saw camping in Jasper National Park was Sylvan Sport’s new camper. It’s part utility trailer, part camper!
I watched it roll in with Rubber Maid containers underneath and a canoe on top, and definitely didn’t expect it to also turn into a camper!
We watched the owners set it up and after my friends collectively thought it was very cool so we decided to speak with the owner.
Apparently it’s the first one in Canada!
It weighs 800 lbs (so is easily towed), is sturdy enough to carry building supplies and an ATV, includes two single beds with a table or a king and a half if you reposition the table between the two singles.
It’s was very quick to setup and currently retails for around $6,500 USD.
So if you love to go camping and wanted a multi use camper check it out:
Sylvan Sports – www.sylvansport.com
A Cool New Way To Travel With Your Wine
July 8, 2009 by Scott "The Wine Making Guy"
Filed under Featured, Tips
My friend Rick was reading his paddling magazine around the campfire when we were camping in Jasper National Park a few weekends ago and came across a cool new gadget that’s definitely worth looking at if you love to travel … and enjoy your wine!
[amazon-slideshow align="right" height="250" region="us" width="300"]08ae9773-3131-4d3c-a24d-d1eba6bc9a81[/amazon-slideshow]It’s called the “PlatyPreserve™ ” and is made by Cascade Designs, the same people who make the Platypus hydration system for backpackers and hikers.
It’s basically a plastic (BPA free) wine skin that you can put into your backpack and it allows you to suck the air out of the bag so that your wine doesn’t oxidize. Pretty cool idea if you ask me!
Here’s what the manufacturer says:
“PlatyPreserve is the best way to protect the taste of an opened bottle of wine by completely eliminating the presence of oxygen. While alternative methods might have you pump air out of the bottle or inject gas into the bottle- PlatyPreserve has you transfer your un-finished wine into an air tight reservoir to truly protect the taste of your wine so it may be enjoyed several days or even weeks later.
Collapsible containers offer an easy, light-weight alternative to pack and enjoy wine wherever you go.
Select materials ensure superior leak protect and provide zero taste transfer to your wine.”
How PlatyPreserve works:
- Pour wine into PlatyPreserve
- Place cap loosely on PlatyPreserve
- Remove all air by squeezing PlatyPreserve
- Tight cap to seal out air in PlatyPrerserve
They retail for around $10.99 USD and can be purchased on Amazon.com.
Note that you can purchase them in singles or in packs of 4.
Definitely something I’ll be adding to my wish list …
October 30-November 1, 2009 – Zinfandel Winemaking Experience
June 24, 2009 by Scott "The Wine Making Guy"
Filed under Red Wine, Tips, Wine & Beer Styles, Wine Tours
Make your own wine from Berry to Bottle with First Crush winemaking experience in Paso Robles.
This complete winemaking experience includes accommodations, local transportation, welcome reception, breakfast and lunch in the vineyard, winemaker dinner and Halloween party at Pomar Junction Vineyard & Winery, two cases of your own custom-made, privately labeled Zinfandel wine, and more.
Visit http://www.firstcrushwinemaking.com/ for pricing and details.
Reservations required.
Registration deadline: September 25, 2009. (805) 434-2772
October 9-11, 2009 – Syrah Winemaking Experience
June 24, 2009 by Scott "The Wine Making Guy"
Filed under Red Wine, Tips, Wine & Beer Styles, Wine Tours
Make your own wine from Berry to Bottle with First Crush winemaking experience in Paso Robles.
The complete winemaking experience includes accommodations, local transportation, welcome reception, breakfast and lunch in the vineyard, a winemaker dinner at Sharp’s Hill Vineyard & Winery, two cases of your own custom-made, privately labeled Syrah wine, and more.
Visit http://www.firstcrushwinemaking.com/ for pricing and details. Reservations required.
Registration deadline: September 4, 2009. (805) 434-2772
