As non-alcoholic wine continues to gain popularity, producers must pay close attention to microbial stability to ensure product safety, quality, and shelf life. Unlike traditional wine, non-alcoholic wine lacks the natural preservative power of alcohol, making it more susceptible to spoilage organisms and post-bottling fermentation.

Why Microbial Stability in Non-Alcoholic Wine Matters

Without sufficient alcohol content (typically <0.5% ABV), non-alcoholic wine becomes a more hospitable environment for yeast, bacteria, and mold. If not properly stabilized, these microorganisms can lead to:

• Unwanted secondary fermentation in the bottle
• Off-flavors, cloudiness, and gas buildup
• Potential safety issues, especially in sparkling NA wines

Key Considerations Before Bottling

To ensure microbial stability in non-alcoholic wine, and long shelf life, producers should focus on:

• Thorough Filtration: Use of crossflow or sterile membrane filtration to remove yeast and bacteria prior to bottling.
• SO₂ Management: Appropriate use of sulfur dioxide can help inhibit microbial growth, though its use must be balanced with consumer preferences and regulatory limits.
• pH and Acidity Control: Maintaining a lower pH (typically <3.5) helps create a less favorable environment for spoilage organisms.
• Temperature and Hygiene: Strict hygiene protocols and cool storage help prevent contamination during production and filling.

Post-Bottling Stability: How to Prevent Fermentation

To avoid refermentation and ensure shelf stability:

• Sterile Bottling Conditions: Use of clean-in-place (CIP) systems and sterile fillers is essential to prevent contamination during filling.
• Use of Preservatives: In addition to SO₂, potassium sorbate or sorbic acid may be used to inhibit yeast growth, though regulatory and sensory implications must be considered for each market.
• Velcorin (Dimethyl Dicarbonate): Velcorin is a powerful microbial control agent that kills spoilage yeasts, molds, and bacteria upon contact. It’s especially effective for non-alcoholic products and is often added just before bottling. Velcorin breaks down into trace levels of naturally occurring compounds, making it a discreet and effective tool for stability when used properly.
• Pasteurization: Tunnel or flash pasteurization remains a robust method to destroy any residual microbes and ensure long shelf life, especially for products distributed without refrigeration.
• Quality Packaging: Selecting closures and packaging materials with strong oxygen barriers and using inert gas flushing at bottling can help minimize oxidation and prevent microbial growth.

Ensuring microbial stability in non-alcoholic wine is critical to delivering a safe, consistent product to consumers. By combining filtration, careful preservative use, hygienic practices, and modern bottling technology, producers can protect their wine from spoilage and extend its shelf life with confidence.