Research

Advancing the field of dealcoholized wine.

From our research center in Alsace, our winemakers and sensory scientists lead the development of new methods to preserve aroma, texture, and complexity through dealcoholization.

Advancing the field of dealcoholized wine

From our research center in Alsace, our winemakers and sensory scientists lead the development of new methods to preserve aroma, texture, and complexity through dealcoholization.

OUR RESEARCH

We lead the world's largest research consortium in dealcoholized wine. It's designed to set a new benchmark for quality in dealcoholized red wine, using science to ensure that structure, complexity, and enjoyment are not lost in the absence of alcohol.

Making high-quality wine without alcohol requires relentless attention to detail and a willingness to rethink every step. Over the years, we have developed extensive methods for preserving structure, aroma, and texture in our wines. We test each stage of the process, from grape selection to fermentation and alcohol removal, is tested and informed by sensory and chemical analysis.

HEAD OF PRODUCT DEVELOPMENT

Dr. Mihaela Mihnea (PHD)

Our research is led by Dr. Mihaela Mihnea, a PhD-level sensory and food science expert who oversees product development and research at Oddbird. Her scientific impact includes more than 40 peer-reviewed publications, over 50 global conference presentations, and the initiation of several research consortiums, including pioneering work in the field of no- and low-alcohol wines.

Selected Publications

Dr. Mihaela Mihnea (PHD)

Ballester, Jordi & Mihnea, Mihaela & Peyron, Dominique & Valentin, Dominique. (2013). Exploring minerality of Burgundy Chardonnay wines: A sensory approach with wine experts and trained panellists. Australian Journal of Grape and Wine Research. 19. 140-152. 10.1111/ajgw.12024.

Ballester, Jordi & Mihnea, Mihaela & Rodrigues, Heber & Peyron, Dominique & Valentin, Dominique. (2013). Perceived minerality of white wines by wine experts: sensory versus declarative approaches. 10.13140/2.1.3725.5681.

Mihnea, Mihaela & Aleixandre, Jose & Kidd, Martin & du Toit, Wessel. (2016). Astringency related to MCP Tannins: Trained panel versus Winemakers.

Ballester, Jordi & Mihnea, Mihaela & Peyron, Dominique & Valentin, Dominique. (2011). Minéralité du vin : Une réalité sensorielle?. Revue des œnologue. 141. 43-44.

Every choice we make is deliberate: the regions we source from, the way we ferment, the timing of maturation, and the techniques we use to remove alcohol. Our long-term mission is to establish a solid scientific foundation for dealcoholized wine, and that requires intention at every turn.

Our Research Framework

A multidisciplinary program focused on identifying the elements that create balance, mouthfeel, and sensory integrity, and how to retain them without alcohol.

Grape Integrity & Mouthfeel Preservation

Our research focuses on understanding what creates structure, body, and pleasure in wine, and how to preserve these qualities when alcohol is removed. This includes identifying key grape characteristics, mapping mouthfeel drivers, and designing methods that retain texture and complexity post dealcolholization.

Winemaking & Dealcoholization Methods

We develop new fermentation, aging, and stabilization techniques specifically for dealcoholized wines, not adaptations of alcoholic winemaking. This work builds structural integrity, preserves aromatic layers, and reduces losses during alcohol removal through improved low-temperature and gentle extraction processes.

Scientific Analysis & Sensory Science

Our consortium uses analytical tools like GC-MS, HPLC-DAD, and GC-FID to profile volatile and phenolic compounds, paired with sensory panels, lexicon development, and comparative pre/post-dealcoholization studies. Consumer preference mapping bridges scientific results with real experiential feedback.

Interdisciplinary Collaboration

Our research unites winemakers, oenologists and sensory scientists from leading European universities and partner wineries. Every wine in the program is created from the ground up for dealcoholization, allowing the research to rethink winemaking and craftsmanship for a world liberated from alcohol.

Each day, our team evaluates how even the smallest variables influence the final expression in the glass. This ongoing work forms the basis for future progress. By documenting, studying, and improving these methods year after year, we’re building a deeper scientific understanding of dealcoholized wine, and setting new standards for the category.

Our Research Partners

Our research is built on a foundation of deep collaboration across four categories:

Wineries & Winemakers

PEPIN WINES
(Alsace, France)
Organic & low-intervention

SAVE SAINT CHINIAN
(Languedoc, France)
GSM blend expertise

TIEMPO VINO
(Ribera del Duero, Spain)
Terroir-driven Tempranillo

UNIVERSITIES

ATTICA UNIVERSITY

(Greece)

PhD research on consumer preferences

BURGUNDY UNIVERSITY

(France)

Sensory profiling with Jordi Ballester

ÖREBRO UNIVERSITY

(Sweden)

Sensory science with Mihaela Mihnea

HOCHSCHULE GEISENHEIM

(Germany)

Technical research on de-alcoholization

CLUJ-NAPOCA

(Romania)

Sensory analysis in emerging markets

TECHNICAL PARTNER

CARL JUNG DEALCOHOLIZATION PLANT
Vacuum Distillation & Membrane Filtration

INSTITUTES

WINE AND GRAPE INSTITUTE

(ICVV, Spain)

Texture analysis with Pilar Saez and Ignacio Arias

Cart

Dr. Mihaela Mihnea (PHD)

Dr. Mihaela Mihnea (PHD)

Our Research Framework

Our Research Partners