Nonalcoholic

Nonalcoholic refers to products that contain little or no ethanol. In beverages, the threshold for labeling nonalcoholic varies by jurisdiction. In many countries, products with up to 0.5% alcohol by volume (ABV) are considered nonalcoholic; others require 0.0% or designate alternatives such as de-alcoholized for higher levels. The term is used to distinguish such products from standard alcoholic beverages and from truly alcohol-free products, which may undergo additional processing.

Common nonalcoholic beverages include beer and wine that have had alcohol removed or never fermented, nonalcoholic spirits designed to mimic traditional liquors, zero-proof cocktails, and various nonalcoholic soft drinks and juices. Production methods include dealcoholization (membrane filtration or vacuum distillation), partial fermentation with limited sugar, or starting from alcoholic beverages and removing ethanol after fermentation. Some products maintain trace amounts of alcohol from natural fermentation of ingredients like fruit juices or tea.

Regulation and labeling vary. Agencies may require disclosure of ABV and define acceptable limits for the terms used (nonalcoholic, alcohol-free, de-alcoholized). In some markets, consumer labeling laws also govern ingredients, nutrition facts, and claims about health or safety.

Market and cultural context: demand for nonalcoholic options has grown with interest in healthier lifestyles, driving, religious observances, and inclusion of nondrinkers. The category encompasses craft beverages and mainstream brands, and ongoing product innovation aims to replicate sensory attributes of traditional alcoholic drinks while reducing or removing alcohol.