Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates?
I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking.
But I'm looking for a non-alcoholic alternative to wines. That is, not just dealcoholised but things that have never been alcoholic.
What alternatives exist that have a similar function when trying to enhance savoury flavours?