Exploring the microbial landscape of No- and Low-Alcohol wines
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Why watch
The fast-growing no- and low-alcohol (NOLO) category brings fresh microbiology challenges: dealcoholisation can affect microbial stability and sensory profile, and lower ethanol can increase spoilage risk. This concise session explores what’s changing in the microbial landscape – and what that means for QA.
What you’ll learn
- How dealcoholisation impacts microbial stability and the sensory profile of wines.
- An overview of >800 microorganisms isolated across process stages, and how DNA sequencing was used for identification.
- Insights from testing a subset for tolerance to ethanol and common antimicrobials.
- Practical strategies to manage spoilage and support product stability in NOLO winemaking.
Spearker
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.