Lautus range of de-alcoholised wines are produced with standard wine making practices, while great care is taken to retain all the beautiful flavours to ensure true varietal characters remain in your glass.

It also comes with a list of health benefits, even though it’s difficult to know for certain since most studies are done with regular wine.

De-alcoholised wine is traditionally produced wine with the majority of the alcohol removed by spinning cone technology. Even though dealcoholised wine doesn't have all the alcohol of regular wine (typically around 13-14 percent by volume), it should have about the same amount of polyphenols (the natural plant chemicals found in the skins of grapes).

Anti-oxidant benefits of polyphenols

Red wines have more of polyphenols than white wines because the juice is allowed to ferment on the skins as opposed to white wines that are pressed off the skins early in the production cycle. These chemicals act as antioxidants that may protect your cells from free radical damage.

Some epidemiological studies have found a correlation between drinking small to moderate amounts of red wine with fewer deaths due to cardiovascular disease. The alcohol may play some part in the protection, but scientists believe the antioxidant properties of these polyphenols are the main reason for the potential health benefits.1 The polyphenols include:

  • Myricetin
  • Kaempferol
  • Quercetin
  • Catechin
  • Epicatechin
  • Proanthocyanidins
  • Anthocyanins
  • Gallic acid
  • Caftaric acid
  • Caffeic acid
  • P-coumaric acid
  • Resveratrol2

Which Wine Is Healthiest?

There aren't any studies that indicate drinking de-alcoholised wine will reduce your risk of any particular diseases, but there is some research on how it compares with regular red wine. According to some studies, regular  wine can affect the blood concentrations of some of the polyphenols which will in turn affect some of the biochemical markers that are associated with cardiovascular disease.

De-alcoholised wine has fewer calories than red wine (about 1/4 to 1/3 of the calories, according to the winemakers) and you won't run the risk of consuming too much alcohol when you drink de-alcoholised wine.

How does de-alcoholised wine taste? I would guess that most oenophiles would struggle with the difference because alcohol contributes significantly to the body, bouquet, and flavour of wines, both red and white. A de-alcoholised red wine still has a hint of tannin, you can detect varietal flavour as well as oak and it isn't nearly as sweet as grape juice.

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