🍷 Dealcoholisation
Removing alcohol from finished wine.
Dealcoholisation is the removal of alcohol from finished wine. The result is wine with no alcohol or very little. The method is used because many people want the taste of wine but not the alcohol: drivers, pregnant women, and those who do not drink for health reasons.
The wine is first made in the usual way, with fermentation. Then the alcohol is taken out. For this, gentle evaporation under vacuum at low temperature is used, or membrane methods, where alcohol is separated through thin filters. Some aromas leave with the alcohol, so technologists try to put them back. The taste of the wine still changes: it seems more sour and thinner.
Dealcoholisation produces what the market calls non-alcoholic wine. It is usually wine below 0.5% strength. The methods are described in the OIV international code of oenological practices. But non-alcoholic does not always mean exactly zero, so the label should be read.
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Frequently asked questions
What is dealcoholisation of wine?
Removing alcohol from finished wine to get wine with no or very little alcohol.
How is alcohol removed from wine?
By evaporation under vacuum at low temperature or by membrane methods.
Does the taste of the wine change?
Yes, aromas leave with the alcohol and the taste becomes more sour and thinner.
Similar
🍷 Fortification · 🍷 Carbonation · 🍷 Continuous method · 🍷 Secondary fermentation · 🍷 Cuvée · 🍷 Cold stabilisation