Have you ever wondered how the alcohol is removed from a wine? The process is not as easy as it sounds. Alcohol-free wine can be produced in three different ways. On the one hand, the fermentation process can be shortened so that no alcohol is produced in the wine right from the start. On the other hand, the alcohol can be removed from the wine after its production.
It is possible to shorten the fermentation process, in this case the fermentation process is carried out until the alcohol content in the wine is a maximum of 0.5% vol. amounts to. This method keeps the wine non-alcoholic.
Another method of keeping the wine alcohol-free is the vacuum distillation process. The process is designed so that alcohol evaporates at a lower temperature. Alcohol is removed from a conventional wine by distillation and this can then be offered as an alcohol-free wine. The advantage of this process is that the taste of the end product is closer to real wine, since a temperature of around 27 °C is sufficient to keep the wine alcohol-free. In this way, the aromas in the wine are not lost. In addition, flavorings that are later lost are artificially added. Alcohol-free alternatives made using such a process are considered to be the best alcohol-free wines on the market.
Thin film evaporation is considered the third manufacturing process for non-alcoholic wine. Here the wine is exposed to a temperature of 78 °C, during which alcohol and aromas are removed. Grape juice and carbon dioxide are added to non-alcoholic wines to compensate for this loss. However, the original taste does not return so easily.
