Harvest brings the same handful of problems every year: juice that’s too diluted or low brix, stalled fermentations, SO2 that creeps too high, or a wine that needs a different ABV than what nature gave it. BevZero built 6 harvest support services designed to provide beverage solutions for exactly these problems, plus a seventh path toward non-alcoholic products. Here’s what each one does, and how to tell which one fits your situation.

Key Takeaways

• BevZero has a specific service for 6 common harvest problems: diluted juice or low brix, a stalled ferment, high free SO2, a filtration need, a small ABV adjustment, or full dealcoholization for non-alcoholic products.
• Alcohol adjustment only requires processing about 10% of a wine blend for each 1% of ABV you want to remove, and BevZero recovers 90% of that portion.
• Full dealcoholization works differently. It needs the entire wine blend, since the finished product needs an ABV low enough to qualify non-alcoholic or alcohol-free.

Harvest Support Services: Why Timing Makes Them Urgent

Harvest compresses a year of decisions into a few weeks. A problem that’s minor in March, like a slightly high SO2 reading, turns urgent in October when your tanks are full and the next load of fruit is already on the truck.

BevZero built these 6 harvest support services around that reality. Each one solves exactly one problem: a stalled ferment, high SO2, a filtration need, and so on.

Juice Concentration

When Sugar Accumulation Comes in Low

When sugar accumulation is low in the vineyard, usually from rain right before the pick or a colder season, the must coming in won’t hit the sugar level you were counting on. Juice concentration removes neutral water from that must, concentrating it to 30 brix while keeping the flavor and aroma intact.

Stuck Fermentation Services

Restarting a Ferment That Has Stalled

A stuck fermentation usually means the yeast ran into an alcohol level, or a combination of stress factors, it couldn’t tolerate. BevZero’s stuck fermentation service reduces the alcohol content of that fermenting must to a level the yeast can handle, so fermentation can start again.

Cross Flow Filtration

Cleaning Up Wine Without Heavy Handling

Cross flow filtration pulls solids and haze out of wine, down to 0.45 micron, without the heavy handling some filtration methods require. It’s commonly used alongside reverse osmosis processing, or as a cleanup step right before bottling.

FSO2 Removal

Bringing Free SO2 Back to a Legal Level

High free SO2 can happen for a dozen reasons: a heavier addition than planned, a blend that concentrated it, or a wine that sat longer than expected before its next step. BevZero’s FSO2 removal service brings total free SO2 levels down to your required specification, a legal reduction you can document for your records.

Alcohol Adjustment

Small ABV Changes Without Reworking the Blend

Alcohol adjustment handles the smaller asks: dropping a wine’s ABV by 1 or 2 points for style reasons, without touching the rest of the blend. Only about 10% of the total wine needs to go through processing for each 1% of alcohol you want to remove, and BevZero recovers 90% of that portion.

The wine doesn’t need to be filtered first, either. It can go in with a high percentage of solids still in it. Before you commit to a target number, BevZero’s Sweet Spot tasting lets you taste the wine at a few different ABV levels and pick the one that tastes right.

Full Dealcoholization

Turning Part of This Vintage Into an NA Product

Full dealcoholization works differently than alcohol adjustment. It needs the entire wine blend, since the finished product needs an ABV low enough to count as alcohol-free: somewhere between 0.5% and 0.02%, depending on your target.

Expect to lose some of the wine’s original volume in the process. BevZero’s team has helped launch dozens of non-alcoholic wines and can help with base wine selection and the rest of product development if this is your first one.

Which of These 6 Fits What You’re Dealing With Right Now

Match your situation to the list below, then reach out about that specific service.

• Juice came in too dilute: juice concentration
• Fermentation stalled: stuck fermentation services
• Wine needs cleanup before bottling: cross flow filtration
• Free SO2 is reading too high: FSO2 removal
• Wine’s ABV needs a small style adjustment: alcohol adjustment
• You’re building a non-alcoholic release: full dealcoholization

If more than one applies, that’s normal during harvest. Bring the whole list to BevZero and get one plan that covers all of it.

What to Do Next

1. Match the problem to the service.
   1. Use the list above, or describe what’s happening in the cellar and let BevZero point you to the right one.
2. Confirm availability at your location. Coverage varies across the Santa Rosa, Villatobas, and Paarl facilities, so check before you plan around a specific service.
3. Ask about the Sweet Spot tasting first if ABV is involved. This service will help you pick a target ABV based on how the wine tastes, not a guess.

Get the Right Service Before Your Tanks Fill Up

Whether it’s one of these 6 services or something that doesn’t fit neatly into a category, tell BevZero what’s happening in your production for curated beverage solutions. That includes a read on which location, Santa Rosa, Villatobas, or Paarl, can take on the work this season.

👉 Contact BevZero online now or email us at [email protected].