De-Alcoholised Wine
De-Alcoholised Wine: Everything You Need to Know
De-alcoholised wine is a type of wine where most or all of the alcohol has been removed, while still retaining the wine’s original flavors, aromas, and characteristics. It offers an alternative for wine lovers who want to enjoy the experience of wine without the effects of alcohol.
De-alcoholised wine starts as regular wine, made from fermented grapes. The alcohol is then removed or significantly reduced using special techniques while keeping the wine’s structure and flavor profile as intact as possible.
Note: Legally, wines containing 0.5% ABV or less are often labeled as non-alcoholic or dealcoholized in many countries.
How is Wine De-Alcoholised?
There are three main methods used to remove alcohol from wine:
Vacuum Distillation
- The wine is heated under low pressure, which allows alcohol to evaporate at a lower temperature (preventing loss of delicate aromas).
- Can lead to some loss of flavor, as certain aromatic compounds are removed along with the alcohol.
Reverse Osmosis (Filtration Method)
- The wine is passed through fine membranes, separating alcohol and water from the other components.
- Alcohol is then removed, and the remaining concentrated wine components are blended back with water.
- This method preserves more aromas and structure.
Spinning Cone Column (SCC) Method
- Uses centrifugal force and vacuum distillation to separate alcohol while keeping the wine’s delicate flavors.
- Often considered the most effective method, as it retains the best flavor.
