The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint.
In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place.
Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for traditional wines, such as sulfur dioxide alone, may not provide the same level of protection in low- or no-alcohol products.
These changes also bring new regulatory considerations. Under FDA and FSMA guidelines, low- and no-alcohol wines are not automatically considered low risk and require a documented hazard analysis along with validated preventive controls, particularly around sanitation.
So what should winemakers be thinking about?
- Are current cleaning and sanitation protocols sufficient without the antimicrobial protection of alcohol?
- Do fillers, valves, and other high-risk areas receive the level of attention they now require?
- Are sanitation procedures validated and properly documented for audit readiness?
- Is there a strategy in place to prevent post-process contamination?
If these questions raise new considerations, you are not alone. Many wineries entering this category are navigating these challenges for the first time.
To help producers confidently address these issues, ATPGroup has developed an in-depth guide to cleaning and sanitation for no- and low-alcohol wines. This practical resource outlines the risks, regulatory expectations, and effective strategies needed to produce safe, stable, and high-quality products. View guide here: https://atpgroup.com/2026/04/cleaning-sanitation-for-dealcoholized-wines/
Whether you are just beginning to explore low- and no-alcohol wines or looking to refine your existing processes, ATPGroup provides the insights and solutions you need. ATPGroup also offers a full range of cleaning and sanitation solutions, along with a team of experts ready to support your operation with tailored recommendations. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website at ATPGroup.com, or call (707) 836-6840.
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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.