Ricerc@Sapienza

Low alcohol beverages represent a new fast-growing sector due to major awareness about serious long-term effects of drinking and societal and individual vulnerability factors on alcohol consumption have been reported, together with consumers’ preferences.
This chapter is focused on the various techniques for low alcohol beverage production from wine and beer. Regarding wine, climate changes along with research of more intensely flavored products have produced more alcoholic wine. Regarding beer, the reduction of alcohol content aims at drinking less alcohol and familiarizing consumers with new, lower-alcoholic drinks. The main obstacles for development of these types of beverages are taste and quality.
The right process should combine efficiency in terms of energy demand and capital costs, reducing alcohol content and keeping sensory quality of beverage.
Finally, low-alcohol beverages may widen the marketing of functional beverages and satisfy the needs of different people.