The legal definition of a non-alcoholic beverage dictates the product must contain less than ½ of 1% (0.5%) alcohol. In general, non-alcoholic wines / alcohol-removed / de-alcoholised wines and drinks contain less alcohol than freshly squeezed orange juice. Some products that we stock are .2% and .3% by volume.
Non-alcoholic or de-alcoholised wines are distinctly different from grape juices and other non-alcoholic beverages because they are fermented drinks that have had the alcohol removed. As it is physically impossible to remove 100% of all the alcohol from a fermented beverage, the terms non-alcoholic or de-alcoholised relates to the minute amount of alcohol that remains.
Generally the most common methods of removing or de-alcoholising wines are using cold filtration, vacuum extraction or by a spinning column and various vineries use different methods to achieve the same result.
The cold filtration process removes alcohol from the wine without applying any heat. The process is done cold, usually less than 55 degrees Fahrenheit (about 13C) allowing the wine to retain all of the natural flavour of the grape.
Produced by reverse osmosis, the wine flows from the base tank along a membrane rather than through it. Mesh-like membranes are encased in cylinders that separate the wine into a syrupy concentrate of an alcohol-and-water mixture. The cycle is repeated 10-20 times after which the water is reintroduced to the concentrate to create the finished product. This results in a superb cool mouth feel and a taste that most wine connoisseurs' love with only one half of one percent alcohol.
In this method the alcohol free wine is produced according to one of the most modern and efficient methods to guarantee the high quality of the finished product.
Extracting the alcohol happens in a very careful way in a vacuum (a space without any air) where the wine is warmed up to 28° Celsius. At this low temperature, it is possible to conserve the flavour of the alcohol free wine and is very effective as the procedure happens in only a few minutes. The system is computer-controlled to ensure the optimal extraction of alcohol is achieved.
Spinning Cone Column
The spinning cone column reduces the ethanol (alcohol) content of the fermented wine in a process that is completed several times in order to separate the aroma and taste compounds and then removes the alcohol. The aim is to keep the all the flavour of the wine while removing the alcohol during the process.