White, rosé and sparkling wines continue to outpace broader wine consumption as drinkers gravitate toward freshness, aromatic lift and moderation. At the same time, low and no alcohol (NoLo) wines are rapidly professionalizing. What was once experimental is now expected to deliver the same visual brilliance, stability and shelf performance as traditional wines often under tighter timelines and with less margin for error. Early harvesting, aromatic varietals and dealcoholized bases introduce higher colloidal loads and greater variability, placing new demands on clarification and polishing steps across the cellar.
This pressure is only intensifying as the NoLo segment scales. The global non alcoholic wine market is projected to grow at a 10.4% CAGR between 2025 and 2035, reaching USD 7.64 billion by 2035 making process robustness and repeatability critical for producers looking to scale without quality risk. As portfolios expand and operating windows narrow, many wineries are reassessing legacy clarification approaches to better balance freshness, mouthfeel, labor efficiency and cost control across multiple wine styles.
What will you learn in this webinar?
Real world winery context and application considerations will be discussed, with a focus on supporting consistent quality and efficient operations.
By attending this session, you will also gain practical perspective on how wineries are adapting clarification and polishing strategies for today’s evolving portfolios, including:
- How clarification objectives shift between chill, cheer and alcohol‑reduced wine styles compared with traditional wines, and why those differences matter
- Where depth filtration and sheet based technologies add resilience when managing higher colloidal loads without compromising freshness
- How existing filtration strategies can be adapted to improve operating flexibility, reduce quality risk and support cost control
- Key considerations when selecting clarification and polishing steps for multi‑application, labor‑constrained cellars
