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Sensory Architecture of 
Alcohol-Free Beverages

Restore the sensory balance of your alcohol-free beverages.


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REBUILD with the range

Couleurs Primaires

The Architects (French Oak): Structure and Verticality

  • #10 STRUCTURE: Brings freshness on the attack. In an alcohol-free beverage often “soft” at the start, it restores the immediate tasting signal.

  • #10 STRUCTURE: Brings freshness on the attack. In an alcohol-free beverage often “soft” at the start, it restores the immediate tasting signal.

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

The Nuancers (French Oak): Complexity and Elegance

  • #14 SPICY: The Swiss army knife of alcohol-free beverages. It brings elegance and spice, and above all, it helps control pyrazines (green/vegetal notes sometimes accentuated after dealcoholization).

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

  • #15s SMOKY: Brings depth and complexity through its smoky notes. It adds “weight” to the aromatic profile.


The Indulgent (American Oak): Sweetness and Intensity

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

  • #23 CARAMEL: Works on richness and balance. It provides a sense of aromatic fullness.

  • #24 BLACK COFFEE: The most intense. Roasted coffee and dark chocolate notes. It brings dark structure and remarkable persistence, ideal for “Powerful Red” alcohol-free profiles.


SHOP

 



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5 STRUCTURING SOLUTIONS
THE 0.0% CHALLENGE: THE PHYSICS OF EMPTINESS
Removing alcohol destabilizes the sensory structure of your beverage.

💧 Loss of Viscosity: The beverage becomes “thin”, lacking mid-palate.
📉 Colloidal Instability: Conventional tannins precipitate in water.
⏱️ Accelerated Oxidation: The aromatic profile fades rapidly.

The EBX answer: We do not sell aromas. We sell the missing structure.

RADIANCE

Brilliance and Depth

  • The Objective : The indulgence booster.

  • The Effect:

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

    • Enhances fruit aroma precursors for greater indulgence.

  • For: 0.0% Rosés, fruity Kombuchas, Botanical waters.

  • Dosage: 10-20 ml/hL.

SCHIELD

We protect, we enhance bitterness

  • The Objective : Le gardien de la fraîcheur (Shelf-life).

  • 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 Objective : Remplacer le "poids" de l'alcool.

  • The Effect:

    • Covers 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 Objective : L'effet "Premium" instantané.

  • The Effect: Adds fat, vanilla notes, and a "pastry" length.

  • For: Red 0%; Alternatives to Brown Spirits, Rich White Bases.

  • Dosage: 10-30 ml/hL.

HARMONY

Floral Finesse, white-fleshed fruits

  • The Objective : La signature élégante.

  • The Effect:

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

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

  • For: drinks made from white wines, White Spirits (Gin 0%), Sparkling, Teas.

  • Dosage: 10-25 ml/hL.