You need to know one interesting fact about the wine you take. Did you know that wines that have been fermented have had their natural grape sugars converted into alcohol by yeast? Wines that don’t go through fermentation or have the alcohol removed afterwards are called “non-fermented” or “alcohol-free” wines. Read on for more shocking facts.
What are Fermented Wines?
During fermentation, yeast converts grape sugars into alcohol. All wine is made this way. “Fermented wines” usually mean wines with a secondary fermentation process, which adds complexity, depth, and flavour. Secondary fermentation can occur differently. One method is to let the wine ferment in the bottle, creating natural carbonation and sparkling wine. Oak barrel ageing adds vanilla, spice, and wood flavours to the wine. Champagne, Prosecco, and Cava are examples. Inoculated wines are also fermented wines. Wild yeast and bacteria ferment sour beers, lambics, and wild ales. Fermented wine is any wine that has undergone secondary fermentation or microbial transformation.
What are Non-Fermented Wines?
Non-fermented or alcohol-free wines have not undergone the fermentation process that converts grape sugars into alcohol. Instead, these wines are made using methods that preserve the grape juice’s natural sweetness and flavour without allowing fermentation to occur. There are several ways to make non-fermented wines, including using specialised equipment that removes the alcohol from fermented wine, creating a grape juice concentrate, and adding flavourings to mimic the taste of wine. Some non-alcoholic wines use alternative ingredients like elderberry, pomegranate, or blackcurrant juice. Non-fermented wines are famous for individuals who cannot consume alcohol for medical or personal reasons. They are also a suitable option for those who want to enjoy the taste of wine without the potential adverse effects of alcohol consumption. It is important to note that non-fermented wines are not the same as grape juice or other fruit juices, as they are specifically formulated to mimic the taste of wine.
Difference Between Fermented Wines and Non-Fermented Wines
Alcohol distinguishes fermented wines from non-fermented wines. During fermentation, yeast turns grape sugars into alcohol. This gives fermented wines their taste, aroma, and alcohol. Winemaking methods classify fermented wines as still, sparkling, or fortified. Non-fermented, alcohol-free or de-alcoholised wines are made without fermentation or alcohol. They’re suitable for wine lovers who don’t drink alcohol. Specialised equipment removes the alcohol from fermented wine, or grape juice concentrate is produced and flavoured to taste like wine. The fermentation process and grape variety give fermented wines their taste. Due to the lack of alcohol, non-fermented wines may taste sweeter than fermented wines. Alcohol is the main difference between fermented and non-fermented wines. Non-fermented wines are alcohol-free.
