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Dr. Matthias Schmitt, Hochschule Geisenheim University – AROMAnoALK: More aroma for non-alcoholic wines

Non-alcoholic wines are currently trending, but they often lack the typical wine aroma. The new AROMAnoALK process developed by Geisenheim University addresses precisely this issue: through targeted fermentation of grape marc, aromas typical of the grape variety are recovered and used to improve the quality of dealcoholised wines.

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