Exploring the Multifaced Potential of Dealcoholized Wine: A Focus on Techniques, Legislation Compliances, and Microbiological Aspects

Dealcoholized wine has an increased trend worldwide, albeit a heterogeneity of legislative regulations and technological processes limit its boost on the market. The here resumed literature evidence focused on those technologies employed in an ever-evolving step by step dedicated workflow. The techniques here presented are categorized into pre-fermentation, fermentation, and post-fermentation steps, each one with a distinct effectiveness and related challenges useful in maintaining wine’s sensory properties. Engineered yeasts both Saccharomyces and non-Saccharomyces can impact the final product yield, reducing the alcohol content. Noteworthy, the manuscript explores health benefits linked to cardiovascular and other diseases whose spectrum can be improved by adopting a reduced alcohol intake. Among future perspectives, membrane and thermal technologies and specific yeast strains will allow for improving winemaking practices to enhance the quality of dealcoholized wines, and at the same maintaining a good quality/price ratio.