Alcohol Extraction
(non alcoholic wine and sparkling wine)

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The alcohol free wine is produced according to the most modern and efficient methods to extract alcohol.  The use of selected wines and the special extraction of alcohol guarantees the high quality of the products.

Basic wines from customary cultivation and recently - since April 1999  wines from controlled organic cultivation are used. In order to sweeten the organic products there is used rectified grape concentrate . The concentration of sulphur dioxide is considerably under the instruction of the EC.

1. The extract of alcohol happens in a very careful way in a vacuum: a space without any air, and will be warmed up until 28° Celcius only.
2. At low degrees, it is just possible to conserve the flavour substances - that are normally lost during the distillation - of the alcohol free wine. When it comes to the recovery of flavours, the flavour substances mentioned before will be collected and supplied again to the wine extracted by alcohol.
3. This procedure happens in a few minutes and therefore it is very effective. The system used is computer-controlled and ensures an optimal and correct extract of alcohol.
4. The alcoholfree wine with a residual alcohol is on average until 0.2 % under the value prescribed of 0.5 % You can also find such traces in unfermented juices such as grape-, orange and tomato juice. Even in bread and sauerkraut you can find alcohol of 0.2 - 0.4 %. For arabic countries our wines can be produced with a remaining Vol. % of 0.05%. This makes a special filling method neccessary.
5. The alcoholfree wine/sparkling wine has only 26 calories per 100 ml. This means that this is only 1/3 of a "normal" wine/sparkling wine. If you store the wine in the correct way it will give you a shelf-guarantee of three years. This guarantee can only be given because the wine has a screw cap and the sparkling wine a poly-cork.
6. For the alcohol free sparkling wine an excellent basic wine is used from customary or controlled biological cultivation. In contrary to a customary sparkling wine, there is no second fermentation which would produce alcohol again. Carbonic acid is added to the product.

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