How does the Alcohol removing Process work?
There are two main ways in which alcohol can be removed from wine.
A process that heats the wine up and allows the ethanol to evaporate.
High-quality producers of alcohol-free wine are extremely careful to heat the wine to the lowest temperature possible (around 35 degrees Celsius), which allows evaporation to take place without cooking the wine. The result is an authentic, true-to-taste “wine” with an ABV no higher than 0.5 percent.
This way is also sustainable. How? Once the ethanol is removed from the wine, it can be used to create other products.
The wine has been Dealcoholised. The technique uses a significant amount of water, which renders it not so environmentally friendly.
Additionally, the removed ethanol cannot be reused and repurposed, as it is too diluted.
For Some Wine Makers, uses the Spinning Cone Method.
What is Spinning Cone Method?
Delicately execute the dealcoholization/distilling process.
The aromas are distilled and collected through vinification, then the alcohol is removed. The aromas are then recombined with the alcohol-free juice.
The result is a dry, delicious, and thirst-quenching wine void of ethanol and low in calories.