Wine takes on a new ‘healthy’ definition

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People, mainly from the age group of 25-45 and coming from urban higher educated section are interested in low or no alcohol beverages, feels Dr. Peter Josef Zenzen, Owner, Einig Zenzen, Germany, who sees a growth of 10 percent in this segment, in the near future.

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Experimenting in low alcohol and non-alcoholic beverages as a category has existed for well over 50 years, but they never attracted so much popularity, nor they were tasting well. However, during the last few years, there has been development of new de-alcoholising centrifuges, and distils have made great improvement to the wines, says Dr. Peter Josef Zenzen, the Owner of wine house Einig Zenzen. He says his firm has been steeped in history and has captured wine aficionados’ imagination for well over 380 years. The brand has been dedicated to wine and exports wine to more than 80 countries around the globe. The company has evolved into a modern facility, producing exceptional wines at affordable prices, with sales and shipments all over the world. With its own production lines and allied partners, it processes in excess of well over 20,000 bottles per hour by fully automated bottling, labeling, and packing machinery.

Putting things in perspective, he says health consciousness is growing in Europe because of the younger generations as well as for political reasons. “For example, we get new laws to add nutrition facts or symbols for fat, sugar, etc.” When asked to explain as to people in which age group are more interested in low or no alcohol-based beverages, Peter says those in the 25-45 age group, and those coming from urban higher educated segments are more inclined to have healthier drinks and food; they are the ones who are interested. He also adds that reaching new consumers and educating them for regular wines poses a challenge.

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