Understand how alcohol is gently removed from wine while preserving its structure, aroma, and balance.
Alcohol is not simply “taken out” of wine. It is selectively separated through controlled temperature and pressure conditions that allow ethanol to evaporate while preserving the rest of the wine’s structure.
The process is based on low-temperature vacuum evaporation, followed by precise separation and condensation.
Step by step:
— Wine is gently heated and placed under vacuum
— Alcohol evaporates at low temperature
— Wine structure and aromas are preserved
Scroll to see the process step by step
Wine is introduced into the evaporation vessel, where it remains throughout the entire process.
The wine is gently heated and circulated to maintain controlled process conditions before evaporation begins.
Reduced pressure allows ethanol to evaporate at low temperature, helping preserve the wine structure.
Inside the separation column, wine components condense and return to the vessel, while ethanol continues forward in vapor form.
The ethanol vapor is cooled, condensed, and directed to the ethanol outlet, while dealcoholized wine remains in the vessel.
Evaporation vessel
Wine is introduced into the evaporation vessel, where it remains throughout the entire process.
Heating system
Circulation pump
The wine is gently heated and circulated to maintain controlled process conditions before evaporation begins.
Vacuum system
Reduced pressure allows ethanol to evaporate at low temperature, helping preserve the wine structure.
Separation column
Inside the separation column, wine components condense and return to the vessel, while ethanol continues forward in vapor form.
Ethanol condenser
Ethanol outlet
The ethanol vapor is cooled, condensed, and directed to the ethanol outlet, while dealcoholized wine remains in the vessel.
Wine dealcoholization using low-temperature vacuum technology is a controlled process that removes ethanol while preserving the structure, aroma, and character of the wine.
The process operates in cycles of gentle heating and vacuum conditions, allowing ethanol to evaporate at significantly lower temperatures than in conventional systems. This ensures minimal impact on delicate wine compounds while enabling efficient alcohol removal.
Ethanol is then separated and recovered as a high-purity liquid, while the dealcoholized wine remains stable within the system.
Understanding how the process works is only one part of the equation. To see how this translates into a real business case, explore whether non-alcoholic wine is actually profitable .
See how this process performs with your wine.
Unlike traditional distillation, this approach avoids high temperatures that can strip aroma and structure from the wine.
Understand if your wine is suitable first
Once ethanol begins to evaporate, vapor flows into a temperature-controlled separation column.
This selective behavior between wine compounds and ethanol is the key to maintaining product quality.
Ethanol vapor is directed into a condenser, where it is cooled to approximately –5°C and transformed back into liquid form.
This enables not only alcohol removal, but also the recovery of a valuable by-product.
Low-temperature vacuum dealcoholization offers a balanced combination of quality preservation and process efficiency.
While no dealcoholization method can produce a 100% identical result to the original wine, this approach minimizes sensory deviation and is widely suitable for premium wine production.
This makes low-temperature vacuum technology a highly efficient and scalable solution for wineries targeting premium non-alcoholic or low-alcohol products.
Evaluate whether this is the right solution for your winery.
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