Skip to Content

Sensory Architecture
of Non-Alcoholic Beverages

Restore the sensory balance of your non-alcoholic beverages.


Order the R&D Prototyping Kit Contact the technical team

REBUILD with the range

CouleursPrimaires

The Architects (French Oak): Structure and Verticality

  • #10 STRUCTURE: Brings freshness on the attack. In a non-alcoholic drink that is often “soft” at the start, it restores the immediate tasting signal.

  • #12 FRUITÉ: It is the revealer. It does not add woody aromas; it “pushes” the grape’s fruit character and structures the mid-palate and finish. Ideal for preserving the typicity of dealcoholized wine.

  • #13 VANILLÉ: Works on volume. It complements VELVET by adding volume specifically to the mid-palate and finish.

The Nuancers (French Oak): Complexity and Elegance

  • #14 ÉPICÉ: The "Swiss army knife" of non-alcoholic beverages. It brings elegance and spice, and above all helps control pyrazines (green/vegetal notes that can sometimes be pronounced after dealcoholization).

  • #15 FURFURAL: Brings warmth (toasted almond, caramel notes). Very useful for compensating for the absence of the thermal “warmth” of alcohol.

  • #15s SMOKY: Brings depth and mystery with its smoky notes. It gives “weight” to the aromatic profile.


The Indulgent Ones (American Oak): Sweetness and Intensity

  • #22 TOFFEE: Brings perceived sweetness (creamy caramel, sweet spices). A key ally for masking residual bitterness without adding actual sugar.

  • #23 CARAMEL: Works on richness and balance. It gives a sensation of aromatic “fullness”.

  • #24 BLACK COFFEE: The most intense. Roasted coffee and bitter chocolate notes. It brings a dark structure and incredible persistence, perfect for powerful “Red” profiles without alcohol.


The Shop

 



&

5 STRUCTURING SOLUTIONS
THE 0.0% CHALLENGE: THE PHYSICS OF EMPTY
Removing alcohol disrupts the sensory structure of your drink.

💧 Loss of Viscosity: The drink becomes "watery", lacking mouthfeel.
📉 Colloidal Instability: Classic tannins precipitate in water.
⏱️ Accelerated Oxidation: The aromatic profile fades quickly.

The EBX response: We do not sell flavours. We sell the missing structure.

RADIANCE

Brightness and Depth

  • The Objective: The indulgence booster.

  • The Effect: 

    • Enhances fruity notes. Makes the profile “juicy” and crisp.

    • Enhances fruity aroma precursors to boost indulgence.

  • For: 0.0% rosés, fruity kombuchas, botanical waters.

  • Dosage:10-20 ml/hL.

SCHIELD

We protect, we strengthen bitterness

  • The Objective: The guardian of freshness (shelf life).We protect, we strengthen bitterness

  • The Effect: 

    • Natural antioxidant schield. Maintains color and aromatic clarity.

    • Traps dissolved oxygen to prevent browning.

  • For: All matrices sensitive to O₂.

  • Dosage:5-10 ml/hL.

VELVET

Texture / Body.

  • The Mission: Replace the “weight” of alcohol.

  • The Effect: 

    • Coats the palate. Provides immediate silky viscosity.

    • Recreates the physical viscosity of ethanol through salivary interaction.

  • For: red bases, mocktails, fermented juices.

  • Dosage:20-40 ml/hL.


OPULENCE 

(under development)

  • The Mission: The instant “Premium” effect.

  • The Effect: Brings richness, vanilla notes, and a “pastry-like” length.

  • For: 0% red wines; alternatives to brown spirits; rich white bases.

  • Dosage:10-30 ml/hL.

HARMONY

Floral finesse, white-fleshed fruits

  • The Mission: The elegant signature.

  • The Effect: 

    • Opens the nose (white flowers, honey) and smooths vegetal bitterness.

    • Provides a colloidal sweetness that masks acidity and vegetal notes.

  • For: beverages derived from white wines, white spirits (0% gin), sparkling drinks, teas.

  • Dosage : 10-25 ml/hL.