A step-by-step process that removes ethanol while preserving aroma compounds, structure, and wine identity.
Removes ethanol without stripping essential aroma compounds and structure.
Adjust alcohol levels precisely — from slight reduction to 0.0%.
Designed for consistent results across different wine styles and volumes.
2-minute overview
Process transparency
See how the dealcoholization process works in practice.
Wine dealcoholization is the process of removing or reducing ethanol from wine while preserving its aroma, structure, and sensory balance. Modern wine dealcoholization technology enables wineries to produce low- and non-alcoholic wines without compromising quality or identity.
The wine dealcoholization process consists of controlled separation, aroma preservation, and precise alcohol adjustment. Each stage is designed to maintain wine integrity while enabling flexible alcohol control.
Key volatile aroma compounds are retained and rebalanced to maintain the wine’s original sensory profile, avoiding the stripping effect common in membrane-based systems.
Alcohol levels are adjusted with high precision, enabling partial or complete dealcoholization down to 0.0% ABV while maintaining structural balance.
The wine dealcoholization process is based on controlled low-temperature separation under vacuum conditions. By reducing pressure, ethanol can be removed at significantly lower temperatures compared to traditional distillation methods, minimizing thermal stress on the wine.
Unlike membrane-based technologies such as reverse osmosis, this approach does not rely on aggressive filtration. This allows the wine to retain its volatile aroma compounds and structural balance.
The process enables both partial and complete alcohol removal, giving winemakers precise control over final alcohol levels while maintaining consistency across batches
This approach ensures that wine dealcoholization remains both technically efficient and organoleptically consistent across different wine styles.
Most current technologies rely on ppressure, membranes, and complex mechanical systems — often compromising aroma, structure, and process efficiency.
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Low process impact
Low-temperature operation avoids thermal and mechanical stress typical of many existing technologies. Preserves the wine’s original structure and balance.
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But technology alone is not the point.
What matters is what it enables.
DIncludes full process breakdown, system components, and operating conditions.
Traditional wine dealcoholization methods, including reverse osmosis and spinning cone technology, often involve higher temperatures or complex multi-step processing. These approaches can lead to aroma loss, structural imbalance, and increased operational complexity.
In contrast, low-temperature vacuum-based dealcoholization minimizes thermal impact and avoids stripping essential compounds, resulting in a more stable and authentic wine profile.
Compared to reverse osmosis, which relies on pressure-driven membrane filtration, this process avoids stripping delicate aroma compounds.
Compared to spinning cone technology, it operates under significantly lower thermal conditions, reducing the risk of altering wine structure and flavor balance.
Planning a non-alcoholic wine line?
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Wine dealcoholization technology can be applied across multiple production scenarios, enabling wineries to adapt to changing market demands and regulatory requirements.
Unlock new markets through a structured non-alcoholic wine development process.
Built for controlled dealcoholization with measurable process advantages and a clear engineering foundation.
Developed in collaboration with Dioniks and tested in winery conditions, with a focus on process control, product quality, and operational reliability.
The system is not a concept or laboratory prototype. It is a working solution designed for integration into real production workflows, supporting consistent operation and repeatable results.
This positions the system as a reliable wine dealcoholization technology for real-world production environments, not just experimental use.
Detailed process breakdown, system components, and real operating conditions.
Ethanol is removed through controlled low-temperature separation under vacuum conditions, allowing selective evaporation without thermal damage to the wine.
The process operates under reduced pressure and temperatures typically between 18–23°C, minimizing thermal stress and preserving wine structure.
The system produces high-purity ethanol, typically up to 95.6%, which can be reused or sold for industrial or distillation purposes.
Alcohol levels can be adjusted with high precision, from slight reductions to full dealcoholization, depending on production requirements.
Unlike membrane-based or high-temperature systems, this process avoids aggressive filtration and thermal exposure, preserving aroma compounds and structural balance. See more →
A standard batch system processes approximately 500 liters per cycle, with scalable configurations available for higher production volumes.
The system is designed for controlled batch processing, ensuring consistency and quality rather than high-speed industrial throughput.
See how the system fits into your production, what performance to expect, and how it can be implemented in your process.
No commitment. Technical discussion tailored to your winery setup.
Typical response within 24–48 hours
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