Exploring the microbial landscape of No- and Low-Alcohol wines
Event details
Register to attendThe emerging No- and Low-alcohol (NOLO) wine market is expected to continue growing steadily. However, the dealcoholisation process can compromise both microbial stability and the sensory profile of these wines. The absence of ethanol may increase the risk of spoilage and, in some cases, allow for the growth of potential pathogens. To evaluate this, over 800 microorganisms were isolated from wines samples at different stages of the dealcoholisation process. These isolates were identified through DNA sequencing, and a subset was tested under different conditions to determine their tolerance to ethanol and common antimicrobials. Understanding which microorganisms are associated with NOLO wines will help guide the development of effective strategies to manage spoilage and ensure product stability in this evolving wine category.
Andrea Bustos Jarufe is a Master’s candidate in Wine Microbiology at the University of Adelaide, working within the CRC-P “Advancement of Australian Lifestyle Wines”. Her research focuses on improving microbial stability and sensory quality in dealcoholised wines.
