The no- and low-alcohol (No/Low) wine and beverage segment is expanding rapidly, driven by shifting consumer expectations. Behind the enthusiasm lies a technical challenge: these matrices are far more sensitive than “classic” wines to cork taint (TCA) and oxidative deviations. Preserving freshness and sensory consistency is not optional: everything hinges on the choice of closure and oxygen management at bottling.

TCA: A Perception Threshold… 50 Times Lower

2,4,6-trichloroanisole (TCA) – the molecule responsible for cork taint – is a known enemy of wine, and even more so for No/Low products. According to published data, TCA has a detection threshold between 1.4 ng/L and 4 ng/L in wine. In an aqueous solution similar to a No/Low product, the threshold drops up to 50-fold, down to 0.03 ng/L. In other words, a trace undetectable in a conventional wine could entirely compromise a dealcoholized wine. No/Low products cannot tolerate any trace of TCA, which is why cork must be strategically ruled out as a closure option in this category.

Oxidation: A Structural Weakness of No/Low Products

The reduced (or absent) ethanol content of No/Low beverages makes them particularly vulnerable to oxidation. In traditional wines, ethanol serves as a primary target for hydroxyl radicals generated through oxidation reactions. When ethanol is low, these radicals attack other compounds, such as polyphenols, accelerating browning. Likewise, some oxidation markers may become detectable at lower concentrations in low-alcohol environments. For example, methional is detectable around 0.2 µg/L in water versus 0.5 µg/L in wine. The conclusion is clear: only a closure with very low oxygen permeability, combined with strict control of oxygen at bottling, can preserve the aromatic integrity of No/Low products.

The Hidden Critical Point: Headspace Oxygen (HSO) at Bottling

The amount of oxygen introduced during bottling – referred to as TPO (Total Package Oxygen) – comes from two sources: dissolved oxygen in the wine and headspace oxygen (HSO) in the gas space between the wine and the closure. Based on over 5,000 measurements with the Nomasense O₂, average HSO is ~0.84 mg/L with a cylindrical closure compared to ~3.94 mg/L with a screw cap. This results in ~3 mg of additional oxygen introduced at bottling with screw caps, equivalent to around three years’ worth of oxygen ingress, assuming an average annual permeability of ~1 mg/bottle. This excess HSO immediately exposes a No/Low product to an increased risk of oxidation.

Low Permeability: The Final, Essential Asset

Designed specifically for No/Low wines and beverages, NOMACORC nolow provides dual protection against oxidation: extremely low oxygen permeability and zero desorption. As a benchmark, thanks to its zero desorption, oxygen ingress during the first year of storage is the lowest on the cylindrical closure market, around ~0.7 mg, compared to microagglomerates which release between 1.5 and 2 mg, while also exposing wines to the risk of TCA. Beyond the first year, NOMACORC nolow maintains a very low and stable oxygen permeability of around 0.6 mg O₂/year.

Key Takeaways for the No/Low Category

To protect a No/Low wine or beverage, both TCA sources and oxygen must be controlled at two critical stages: during bottling and over time via the closure. By combining zero TCA, minimal permeability, and low HSO, NOMACORC nolow delivers the most reliable technical solution to preserve the delicate aromatic profile of No/Low wines and beverages.