No and low (NOLO) alcohol wine

NOLO wines are specifically crafted to be alcohol-free or have a reduced amount of alcohol compared with traditional wine.

These types of wines are gaining global popularity among health-conscious consumers who are looking to reduce their alcohol intake without compromising on the taste and experience of drinking wine.

The global NOLO wine market is growing rapidly and was worth about $1.58 billion in 2020, with Australia representing 5% of volume and 3% of value.

The Government of South Australia’s NOLO Alcohol Program included an investment of $1.98 million for the Adelaide University to establish the world’s first trial-scale NOLO research facility.

This investment has enabled the South Australian wine industry to create world-class products, develop a skilled workforce and capitalise on significant market opportunities.

At the end 2025, a total of 38 new NOLO products have been produced at the facility for 19 producers across 8 regions in South Australia – including sparkling, red, white and rosé wines, and mead.

Research facility

The No and Low Alcohol Trial Scale Research Facility is located at Adelaide University's Hickinbotham Roseworthy Wine Science Laboratory at the Waite campus.

The centrepiece of the facility is a spinning cone column, a form of low-temperature vacuum steam distillation. This will allow research and new product development trials to use as little as 150 litres of wine – resulting in lower production costs and increased opportunities to refine NOLO winemaking processes.

Apply to use the facility

South Australian wine businesses can apply to use the facility to develop new high quality NOLO wine products at a subsidised cost for up to 15 days.

Allowing businesses to test methods at a trial scale reduces upfront investment and gives businesses the confidence to commercialise their products for market.

Businesses wishing to use the facility beyond their 15-day maximum subsidy can do so at market rates, subject to availability. Any revenue received from these activities will be re-invested into the NOLO project.

Researchers from Adelaide University and the Australian Wine Research Institute (AWRI) will also share access to the facility. Their work will aim to develop the sensory qualities of NOLO wine products, including:

• improved mouthfeel
• enhanced flavour
• greater aroma retention.

For more information or to apply to use the facility, see No and Low Alcohol Trial Scale Research Facility.