Reducing ethanol removes one of wine and beer’s natural protective barriers, increasing susceptibility to spoilage bacteria, refermentation and instability.

Key challenges producers face:

• Higher microbial pressure

• Reduced SO₂ tolerance

• Shorter shelf-life expectations

Smart microbial control is essential, combining robust fermentation, bioprotection and precision processing to maintain quality without compromising flavour or clean-label goals.

As low & no-alcohol demand grows, bacterial management becomes a quality differentiator, not just a safeguard.

How are you managing microbial stability in low-alcohol products?