Non-alcoholic drinks: a holiday without alcohol?

Even those who do not drink alcohol open bottles on significant holidays: for example, they knock out corks from non-alcoholic champagne bottles on New Year’s Day or Birthday. By law, soft drinks can contain a maximum of 0.5% alcohol, which is less than four grams per litre. This mini amount is also present in kefir or apple juice – and definitely not enough to get tipsy, not to mention a headache the next morning.

The danger remains

Drinks with a very low alcohol content can be a suitable choice for people who prefer not to drink alcohol or are trying to reduce their consumption. The aroma and presentation of alcohol-free wine can resemble those of traditional wine, allowing people to maintain the familiar rituals of celebration without drinking conventional alcoholic beverages. This choice is important not only at family gatherings but also in restaurants, bars and entertainment venues, including casinos, where visitors may have different tastes and preferences. Moreover, the range of alcohol-free drinks extends beyond wine alternatives: cocktails can be prepared using fruit juices, sparkling water, herbs, berries and citrus fruits, creating a wide variety of flavour combinations. This allows people to choose a drink that complements a meal or a friendly conversation without feeling obliged to order alcohol simply because others are drinking it. At the same time, those who need to avoid alcohol completely should pay attention to the information on the label: not every drink labelled as alcohol-free contains exactly 0.0% alcohol. When ordering drinks away from home, customers can ask the staff to clarify their ingredients and alcohol content.

However, this is not entirely safe for cured alcoholics: soft drinks allow alcohol to get very close, which, sooner or later, can provoke a relapse. They activate the memory of the addiction, if any.

How does a drink become non-alcoholic

Even if the offer does not have a mass demand, non-alcoholic sparkling wine can now be found in all major supermarkets. The production of these drinks is quite complex. The initial product is not grape must, but good wine. Since the flavors bind to the alcohol during fermentation, care is required when removing them so that the flavor is not affected too much. Winemakers use three methods to produce this kind of wine.

Dealcoholization is carried out in special systems in which the wine is heated in a vacuum up to 28 degrees. In this case, alcohol evaporates along with aromatic substances, but the latter are collected and added back to the wine.

The easiest way is heating over 80 degrees for six minutes. At the same time, almost all flavors disappear.

The third method allows you to preserve the taste of wine in the best possible way: this is filtering the drink through a membrane with tiny pores that trap alcohol molecules. In the absence of heating, the bouquet of wine almost does not suffer.

Sparkling wines usually need secondary fermentation, during which carbon dioxide is produced that bubbles up in the champagne glass and tingles the tongue.

Category for yourself

By the way, non-alcoholic red and white wines, as well as sparkling varieties, are low in calories: they contain only a third of the calories compared to the original. What about taste? Non-alcoholic wines tend to have a short aftertaste and lack the sense of finely composed bouquet. As for sparkling wines, opinions are divided. Some of them are characterized by a refreshing natural taste and can be a good alternative to real sparkling wine. Others make you reconcile with the taste only because of the lack of alcohol. As with all matters of taste, you just need to try a few options to find your favorite. A good start to a healthy lifestyle!