ZERO ÁLCOOL BEBIDA SEM ÁLCOOL LÍQUIDO MOCKTAIL GARRAFA DE VIDRO Modelo 3D

Descrição

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Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
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• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

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More Information About 3D Model :
## Zero-Alcohol and Alcohol-Free Beverages: Definition, Classification, and Presentation

A zero-alcohol or alcohol-free beverage refers to a classification of liquid consumed primarily for hydration, flavor, or social ritual, distinguished by having an Alcohol by Volume (ABV) content of 0.0% or, in some regulatory jurisdictions, a nominal ABV below a specified threshold (most commonly 0.5%). This category encompasses ready-to-drink liquids, spirit alternatives, and customized mixed drinks known as mocktails, which are specifically formulated to replicate the complex flavor profiles and sensory experience traditionally associated with alcoholic counterparts.

### I. Terminology and Categorization

While often used interchangeably, the terms "zero-alcohol," "alcohol-free," and "non-alcoholic" possess subtle but important distinctions, often codified by regional food and beverage labeling laws:

**Zero-Alcohol (0.0% ABV):** Explicitly indicates the complete absence of ethanol. This designation is crucial for consumers adhering to strict religious, medical, or lifestyle requirements.
**Alcohol-Free (AF):** In many jurisdictions (e.g., the United States FDA), this term is used for products containing less than 0.5% ABV. This threshold accounts for trace amounts of alcohol that may naturally occur in fermentation processes or flavor extracts.
**Non-Alcoholic (NA):** A broader category, sometimes synonymous with alcohol-free, but increasingly used in the industry (alongside "NoLo"—No and Low Alcohol) to classify all beverages under 0.5% ABV.

**The Mocktail:** A portmanteau of "mock" and "cocktail," a mocktail is a non-alcoholic mixed drink formulated to mirror the ingredients, complexity, and aesthetic presentation of a standard alcoholic cocktail. Mocktails utilize sophisticated components such as non-alcoholic spirits (N.A. spirits), specialized bitters, fresh botanicals, acids, and house-made syrups to achieve balanced, multi-layered flavor structures that transcend simple juice-based drinks.

### II. Production Methods and Composition

The production of zero-alcohol beverages varies significantly depending on the desired end product:

**1. De-alcoholization:** This method is primarily used for zero-alcohol beers and wines. An already fermented product is subjected to processes that remove the ethanol while retaining, as much as possible, the original aroma and flavor compounds. Common techniques include:
* **Vacuum Distillation:** Heating the beverage under vacuum pressure, allowing the ethanol to evaporate at low temperatures, minimizing thermal damage to delicate flavors.
* **Reverse Osmosis:** Using fine filtration membranes to separate ethanol and water molecules from larger flavor molecules, which are then reintroduced to the water.

**2. Direct Blending and Infusion:** This technique is typical for zero-alcohol spirit alternatives (e.g., N.A. gin or whiskey replacements). These liquids are created without initial fermentation by cold-steeping, distilling, or infusing water with complex botanical extracts (juniper, citrus peel, roots, and spices). Stabilizers, natural sweeteners, and acids are added to mimic the texture (mouthfeel) and characteristic warming sensation of ethanol.

Compositionally, high-quality zero-alcohol beverages rely on complex natural flavorings and ingredients to compensate for the absence of ethanol, which acts as a primary flavor carrier and texture agent in spirits.

### III. Presentation and Packaging (Bottle and Glass)

The packaging and service presentation of zero-alcohol beverages are essential elements contributing to their market acceptance and the consumer experience, emphasizing ritual and premiumization.

**Bottle Format:** Non-alcoholic spirits and wines are overwhelmingly packaged in glass bottles, often specifically designed to mimic the weight, shape, and label design of their alcoholic counterparts (e.g., standard 700ml or 750ml glass spirit bottles). This aesthetic congruency helps integrate the product into existing bar and retail displays and lends an air of prestige and familiarity. Ready-to-drink (RTD) mocktails are often presented in smaller, single-serving glass bottles or aluminum cans, catering to convenience.

**Glassware (Service):** The use of appropriate glassware is fundamental to the mocktail experience. Serving a mocktail in the same vessels used for alcoholic drinks (e.g., stemmed coupe glasses, rocks glasses, highballs, or specialized copper mugs) validates the drink as an intentional, sophisticated choice rather than a simple substitution. Garnishes (expressed citrus peels, torched herbs, custom ice) further enhance the sensory engagement, mimicking the professional bar service associated with cocktails.

### IV. Market and Cultural Significance

The market for zero-alcohol beverages has experienced exponential growth since the late 2010s, primarily driven by global health and wellness trends, sobriety movements (such as Dry January and Sober Curious), and an increased focus on mindful drinking. This sector caters to individuals seeking the complexity and social ritual of alcoholic beverages without the physiological effects of ethanol. The premiumization of this category reflects a shift in consumer demand for sophisticated alternatives that are not merely sugary soft drinks but rather complex, adult-oriented beverages suitable for all social contexts.

KEYWORDS: Alcohol-Free, Zero-Alcohol, Non-Alcoholic, Mocktail, N.A. Spirits, Botanical Extracts, De-alcoholization, Vacuum Distillation, Reverse Osmosis, NOLO, Mindful Drinking, Sobriety Movement, Ready-to-Drink, Premiumization, Glassware, Highball, Stemware, Ethanol, Beverage Industry, Flavor Profile, Non-Fermented, Filtration, Hydration, Craft Beverage, Ritual, Social Inclusion, Labeling Laws, ABV, Cocktail Replacement, Botanical Distillate.