Dealcoholized wine

Dealcoholized wine begins as a classic wine: harvested, fermented, and aged. Only then is the alcohol removed – usually through vacuum distillation or reverse osmosis. The crucial factor is preserving the volatile aromatic compounds.

In vacuum distillation, the pressure in the tank is reduced so drastically that alcohol evaporates even at low temperatures between 30 and 40 °C. Some of the delicate, heat-sensitive aroma compounds can be preserved in the process, or collected beforehand and subsequently added back in.

Reverse osmosis separates alcohol and water via membranes, allowing 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.