Our guide to labelling, fermentation and alcohol in unlikely places
Non alcoholic, alcohol free, de-alcoholised and low alcohol are all labels you may have seen whilst browsing the drinks aisle.
Speaking of our own range, Bemuse’s non alcoholic honey wines have an ABV of 0.5%.
Yet we’re often asked how we can use the term non alcoholic, whilst these drinks contain a trace of alcohol. So if you’re sitting comfortably… allow us to explain.
ABV stands for alcohol by volume, which is the standard measurement of how much alcohol there is in a drink. Each country has its own legislation governing how alcohol labels can be used, along with the permitted volume.
In the UK, the term ‘alcohol-free’ applies to drinks that have an ABV of no more than 0.05%, whilst ‘non alcoholic’ drinks can have up to 0.5% ABV. Beyond that, ‘low alcohol’ drinks can have up to 1.2% ABV.
Within this discussion, it’s also worth understanding the process by which a drink has been produced.
Bemuse’s lightly sparkling honey wines are made by natural fermentation. We use only a handful of ingredients; raw honey, water and a specialised yeast - which are infused with all natural botanicals and flavourings. This fermentation process results in the residual production of a tiny amount of alcohol.
But what if we told you you’d find a similar alcohol level in a banana? Customers are often surprised by this!
As bananas ripen they start to ferment, in a process that produces ethanol. Hence a very ripe banana could have an ABV of up to 0.4%. And this is just one example of many. The ABV of orange juice can be up to 0.7%, whilst soy sauce can be up to 2% ABV.
So if you’re looking to pursue an alcohol-free or low alcohol diet, it’s always worth considering the full picture. Understanding the differences between labels and paying attention to ingredients as well as production methods can help with choosing the best drinks to suit your lifestyle.
