from the vine to the mouth

the stages of dealcoholisation

Alcohol-free wine is an interesting alternative for wine lovers who do not wish to consume alcohol.

But how is it made?

It is possible to produce wine-based drinks dealcoholised with an alcohol content of less than 0.09%.
However, the process required to achieve this is delicate and can have repercussions on the product's flavours.

Over time, it has become possible to measure the alcohol in a wine at different stages in its production. You can choose grape varieties that produce little sugar. Action on vine management, dividing the harvest into two phases:
  • Phase 1: More acidic and less ripe grapes.
  • Phase 2: More ripe grapes (When a grape is not ripe, it can result in a low alcohol content and inferior sensory quality).

Low-alcohol grapes require complex management. This involves cultural methods, plot selection and limiting shade.

To limit bacterial fermentation, a low-temperature, nutrient-free environment must be created. This reduces the amount of alcohol produced. However, this method is limited to certain types of wine.

The production process for alcohol-free wine is similar to that for traditional wine.

This is an authentic wine that we have dealcoholised. De-alcoholised wine no longer undergoes alcoholic fermentation. It is heated slightly under vacuum to remove the alcohol. This is why alcohol-free wine is said to be "dealcoholised".

  • How do you get this zero-alcohol wine?
  • What are the variants in this range?
  • And how do you enjoy it?

It all starts with the harvest

Carefully selected grapes, the basis of our wines, are harvested and pressed to extract the juice that will be transformed into wine. At this stage, the juice does not yet contain any alcohol.
Producers often use a two-stage fermentation process. This adds flavour and complexity to the wine.
The grape varieties for our different wines come from Spain. Heated and fed by the sun, they produce an exquisite taste and a nose full of delights.

Then comes the manufacturing

  1. Fermentation The carefully selected grape musts undergo a pre-fermentation stage before vinification, called maceration. The grape must pastes are fermented in giant vats for several days or even months. Fermentation allows the aroma of the grapes to be released. The alcohol content of the wine is usually achieved during this stage. This process is called grape vinification.

  2. De-alcoholisation The wine is dealcoholised at low temperature and vacuum pressure. This is authentic wine. The grape must is placed in vats under vacuum and heated to 30° to evaporate the alcohol.

  3. Authenticity Night Orient, Vendôme Mademoiselle, Vina'0 and Vendanges Mademoiselle wines are authentic. They retain all the organoleptic characteristics of ordinary wine: flavour, smell and taste. At the same time, they have an alcohol content of 0%. These qualities have won it numerous awards since its creation.

and... the tasting

The wines developed by Univers Drink are aimed at the general public. There is no alcohol in the product.

Can be appreciated by :

  • Men and women
  • Pregnant women
  • Nursing mothers
  • Sports
  • Children over 12
  • Muslims and non-Muslims
Fine sparkling bubbles are perfect for festive occasions. They also go well with light dishes and desserts, and are ideal as an aperitif.

Grape varieties can accompany all kinds of dishes.

  • Merlot, for example, an intense, non-alcoholic red wine, is best enjoyed with red meat or game.
  • Chardonnay is a perfect accompaniment to white meats and seafood.
  • Enjoy rosé on the terrace, in the garden or by the pool.