Winemakers are working to capitalise on the growing popularity of zero-alcohol wine, as more Australians choose to curb the booze beyond Dry July.
Like meat substitutes, wine drinkers can be turned off alcohol-free alternatives because it doesn't taste the same
But Mr Pearson said non-alcoholic wines were a lot better than they used to be, especially sparkling and white varieties. To make alcohol-free wine, producers typically remove the ethanol through a spinning cone technology, which extracts alcohol using steam. "So that's really the chase for us, to make sure the quality that we're delivering is in line with our consumers' expectation."
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