Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour

Abstract

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

“…Nonetheless, an increasing trend for reduced alcohol in beverages (broadly defined as containing 9% to 13% v/v ethanol), and low-alcohol (0.5-2% v/v) wines by consumers has been recently observed [35,36]. Increasing health and safety consciousness and global initiatives towards moderating alcohol consumption are reasons for producing lower alcohol wines that appeal to wine drinkers [37].…”

Consumers’ Preferences for Wine Attributes: A Best-Worst Scaling Analysis

“…While literature largely analysed consumers' preferences towards traditional and sustainable wine attributes, innovation in the sector was only marginally addressed. For instance, few studies uncovered consumers' preferences for alcohol-free or low-alcohol wines [9,11,14,28], revealing a negative association in the consumer's mind between alcohol content and product quality [11].…”

Relationship between Wine Consumption, Diet and Microbiome Modulation in Alzheimer’s Disease

“…Although the long-term high consumption of alcoholic beverages has been associated with an increased prevalence of cancer, cardiovascular diseases, liver cirrhosis, dementia and depression [ 64 , 65 ], moderate and regular red wine consumption has been shown to have a protective association, whereas beer and spirits have been reported as either not related or poorly related to cognitive outcomes [ 66 , 67 , 68 , 69 ]. Confidence in these associations is restrained because no clinical trials exploring the cognitive benefits of wine/alcoholic beverages have been completed.…”