Dealcoholized wine

Dealcoholized wine starts out as classic wine: harvested, fermented, aged. Only then is the alcohol removed – usually through vacuum distillation or reverse osmosis. The key is to preserve the volatile aromas.

In vacuum distillation, the pressure in the tank is lowered so much that alcohol evaporates at low temperatures between 30 and 40 °C. The delicate, heat-sensitive aromatic compounds can be partially preserved or collected beforehand and then added back in.

Reverse osmosis separates alcohol and water through membranes and allows for more precise control over body and acid structure.
What remains is wine in its structure – with acidity, texture, and origin, but without the intoxication.

You can find more information in our No/Low Guide.