De-Alcoholization of Wines: Regulations for Production and Labeling
The French Ministry of Economy, Finance, and Recovery has recently released new regulations regarding the de-alcoholization of wines. These regulations aim to ensure consumer protection, prevent fraud, and maintain the quality and integrity of wine products.
Definition of De-Alcoholized Wine
De-alcoholized wine refers to a wine that has undergone a process to reduce its alcohol content to:
- A maximum of 0.5% alcohol by volume (ABV) for wines labeled as “non-alcoholic”
- A maximum of 9% ABV for wines labeled as “partially de-alcoholized”
Production Methods
Approved methods for de-alcoholizing wines include:
- Vacuum distillation
- Reverse osmosis
- Spinning cone column
- Membrane filtration
These methods must be carried out under strict controls to ensure the preservation of the wine’s sensory and aromatic qualities.
Labeling Requirements
De-alcoholized wines must be clearly labeled to indicate:
- The term “de-alcoholized” or “partially de-alcoholized”
- The actual alcohol content
- The original wine from which the de-alcoholized product is derived
The term “alcohol-free” cannot be used on labels as it is reserved for products with an alcohol content of less than 0.1% ABV.
Specific Regulations for “Non-Alcoholic” Wines
- Non-alcoholic wines must have an alcohol content of less than 0.5% ABV and must be labeled as such.
- They may be referred to as “wine-based drinks” or “de-alcoholized grape juice” to distinguish them from traditional wines.
- The term “wine” should be avoided on labels to prevent consumer confusion.
Non-Compliance and Penalties
Producers who fail to comply with these regulations may face:
- Fines
- Product seizures
- Withdrawal of authorization to produce or market de-alcoholized wines
These regulations aim to promote transparency and consumer confidence in de-alcoholized wine products. By ensuring proper labeling and production standards, consumers can make informed choices about the wines they consume.
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