Abstract
Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.
Highlights
Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market
Claim that even light to moderate alcohol consumption can lead to harmful health consequences [12] such that alcohol consumption has been identified as a contributor to more than 200 diseases, injuries, and other health conditions with ICD-10 codes [13,14,15]
Data shows that low-alcohol beverages, such as ‘light’ beer and reduced-alcohol wine, have become more acceptable in the marketplace and forecasts assume a continuous growth for low-alcohol beverages [22,23,24]
Summary
A large body of research undertaken over three or more decades has shown beneficial health effects from low-risk drinking patterns, called “drinking in moderation”. The World Health Organization, leads a global strategy to reduce the harmful use of alcohol worldwide [17,18]. Countries such as Canada and the UK have recently developed policies and implemented strategies to reduce per capita alcohol consumption [19]. Preventative Health Taskforce responded in 2008 with recommendations to encourage the production of low-alcohol products and thereby reshape supply towards lower-risk products through changes to the current taxation regime These changes in policy and consumers’ increasing interest and demand for healthier foods and beverages have driven new innovations and opened the market for low- and reduced-alcohol beverages and alcohol-free alternatives
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