In the laboratory, the chemical engineer takes the vials of without alcohol just outside the tanks, developed to respond to new consumption trends. “The client is waiting for a 0%wine,” explains Romain Laher, manager responsible for Sicke in the Sober Cellar, which was opened last June in Vic-Fezensac, in Gers.
“Vinifications for lighting wines” do not differ fundamentally from those “that can be done for all wines,” observes Frédéric Ben, responsible for winemaking and duty with a sober cellar.
In this structure, we eliminate alcohol molecules while we keep the aromas of wine, according to a special process developed to adapt to “the growing attraction for a different product,” adds Romain Laher.
A process that “strengthens the acidic sensation of wine”
From the selection of lots to the bottling, the site was created at the initiative of the new fashion company and the Vivaur de Viticulturalist Group of Gers. Prepared as a traditional wine, the product sees its alcohol eliminated by a “new” developed “tool that uses” a cold distillation process, “explains the engineer.
“We will reduce the pressure inside the machine and the boiling temperature of alcohol” that is eliminated “at a much lower temperature than in conventional distillation will decrease,” he explains.
When passing through several stages, including the passage of alcohol “to the vapor phase”, this method, unlike distillation at room temperature, makes it possible to obtain “the best qualities in the muscular product”, says following the process from a touch screen.
The basement produces around 6,000 hectoliters this year, which provides a 50% growth per year. The Désoalcoolization Center is “very young but in full expansion”, adds to the vinification director that he expects the production capacity of the site to increase up to 80,000 hectoliters per year.
“Disanimored by alcoholic beverages” falls
It is in Gascogne, in the Gers, where the wines have “particular aromatic profiles, that the starting moderate, specialized in the sale of no alcohol wine, found the candidates for the creation of the center, says Sébastien Thomas, co -founder of the company.
The productions of Gros Manseng, Colombard and Sauvignon thus respond to the “cultural and global phenomenon of consumption development,” he adds.
Since the 1960s, “we are witnessing a continuous (sale) of wine, which was very important in the 1970s and 1980s,” says Pascal Dupeyron, director of the wine sector within the Vivado group, federating 400 wine from the Gers.
Even today, “despite the notoriety of French wines” and “all knowledge in the country”, this decrease continues over the years “in a difficulty to sell our wines,” he says.
“The emergence of disenchantment for alcoholic beverages”
When observing “the emergence of disenchantment, especially among young people, for alcoholic beverages,” the Vivadour group began to be interested in the production of decomposition wine in 2023.
According to a CNIV report (National Committee for Interprofession of Wine Wines and IGP), dating from 2022, wine consumption should fall by 25% by 2035, while the world -free wine market in the world must shoot and reach $ 5 billion in 2032 against 1.8 billion in 2022, according to the US company Fact.MR.
In this market, Moderate sells 50% of its products in France and 50% abroad in fifteen countries, including Canada, Switzerland, Denmark, but also the United Arab Emirates, according to Sébastien Thomas, which wishes to bring wine without alcohol “to the family of French excellence.”
Source: BFM TV
