Abstract:

Driven by the "Healthy China" strategy and the global trend of non-alcoholic beverages，the non-alcoholic fruit wine market，known for its fruity characteristics and low-guilt appeal，is experiencing rapid growth. This paper focuses on the distinctive bayberry（Myrica rubra）resource of Zhejiang Province to systematically explore the development path for non-alcoholic bayberry wine. It analyzes the market size and consumption trends of non-alcoholic fruit wines both domestically and internationally，highlighting the significant potential for developing products from regional specialty fruits. A key focus is the comparative analysis of three dealcoholization techniques， vacuum distillation，membrane separation，and pervaporation， by examining their principles and，crucially，their impact mechanisms on the final product's flavor profile，nutritional components，and stability. Based on the above analysis，the paper proposes specific strategies for the industrialization of non-alcoholic bayberry wine. These include optimizing process combinations to balance quality and cost，leveraging regional characteristics for stronger brand positioning，expanding consumption scenarios，and enhancing industry-university-research collaboration. The study aims to provide a theoretical and practical reference for the high-value utilization of Zhejiang bayberry and its industrial upgrading，ultimately supporting the transition of non-alcoholic bayberry wine from a regional specialty to a nationally recognized brand.

Key words: non-alcoholic bayberry wine, dealcoholization technology, market analysis, product quality, Zhejiang characteristic fruit