The world of organic winemaking is facing a significant regulatory change, spurred by the growing consumer demand for de-alcoholised wines. As of today, wines produced in the European Union (EU) that have undergone alcohol reduction cannot be certified organic.
This stems from the fact that EU Organic Regulation 2018/848, which governs the certification of organic products, does not explicitly list any processes for reducing alcohol content in wines. However, this scenario may soon evolve.
Germany’s Role in Pioneering Change
Germany has taken the initiative, being the first EU Member State to push for regulatory reforms in this area. In 2023, Germany requested that the European Commission examine the feasibility of using vacuum distillation for de-alcoholising wines while maintaining their organic status. This request has ignited a debate about modern winemaking techniques and their place in organic certification.
Vacuum distillation is a method where alcohol is removed from wine under low-pressure conditions, allowing it to evaporate at lower temperatures and preserving the wine's aromatic and flavor characteristics. The procedure has gained traction due to its ability to retain the wine’s organoleptic profile, making it suitable for premium wine de-alcoholisation.
EGTOP’s Approval: A Milestone Decision
In response to Germany's request, the European Group of Experts on Organic Production (EGTOP), which advises the EU on organic agriculture practices, reviewed the technique. EGTOP gave its approval, suggesting that vacuum distillation be added to point 3.3 of Part VI of Annex II of Regulation (EU) 2018/848. This recommendation includes strict limitations: de-alcoholisation must occur at temperatures below 75°C and involve filtration with pores no smaller than 0.2 micrometres.
On August 23, 2024, the European Commission issued a delegated act based on EGTOP's advice. This act is now open for public consultation until September 24, allowing stakeholders and industry experts to weigh in on the proposal.
The Implications for Organic Winemaking
Should this delegated act pass, it would mark a significant breakthrough for organic winemakers across the EU. "Considering that membrane techniques are already authorised, if the act is passed, organic winegrowers will have virtually every tool at their disposal to de-alcoholise wine, with the exception of osmosis which is only authorised for chaptalising must," explains Stéphane Becquet, technical and scientific director of the Aquitaine Organic Winegrowers’ Organisation.
This shift would allow the production of fully de-alcoholised organic wines, catering to a growing market of consumers seeking healthier, low-alcohol or alcohol-free alternatives. However, it is important to note that this change applies solely to total de-alcoholisation.
Partial De-alcoholisation: The Untouched Frontier
Despite these advancements, partial de-alcoholisation is not part of the current conversation. Partial de-alcoholisation involves reducing the alcohol content to a desired level while retaining some alcohol. This technique has already seen significant adoption in conventional winemaking, particularly for wines with Protected Geographical Indication (PGI) and Protected Designation of Origin (PDO) status, but it remains off the table for organic producers.
"Partial de-alcoholisation is not on the agenda for organic wine, though a huge amount of work on this has already been done by conventional winegrowers," Becquet notes. This leaves organic winemakers at a potential disadvantage when compared to their conventional counterparts, who have been able to adjust alcohol levels based on market trends and consumer preferences.
Looking Ahead: Final Decision by November 2024
Once the consultation period closes on September 24, the European Parliament and Council will have two months to raise any objections. If no objections are made, the delegated act will pass, likely around November 2024. Should this happen, the regulatory framework for organic winemaking will be expanded to include one of the most advanced techniques for de-alcoholisation, providing organic winemakers with new opportunities to meet market demands without compromising on certification.
In conclusion, the inclusion of vacuum distillation for organic de-alcoholised wines represents a crucial step forward in modernising the EU's organic winemaking regulations. The industry's ability to embrace such innovations while maintaining the integrity of organic certification could significantly influence the future landscape of European wine. For now, organic winegrowers await the final decision with cautious optimism.
Source: Vitisphere