Production of Non-Alcoholic Beverage from Qvevri Saperavi Wine via Thermal Dealcoholization and Investigation of Its Properties

Abstract

This study aimed to develop a method for producing a non-alcoholic beverage based on Saperavi wine made using the traditional Petian Qvevri method via thermal dealcoholization. Medium-toast oak chips (1.0, 2.5, 5.0 g/L) and concentrated grape must were utilized to balance the sensory degradation (thermal notes, harsh acidity) caused by thermal processing. As a result of the experiment, the sample treated with 2.5 g/L oak chips with sugar content increased to 90 g/L exhibited the best sensory balance (residual alcohol 0.2% v/v, titratable acidity 8.4 g/L). The research demonstrated that the combination of oak chips and grape must effectively masks thermal defects, ensuring the production of a full-bodied, harmonious non-alcoholic beverage.