There are various processes available when reducing alcohol levels in wine at different stages in its production, including viticulture, pre-fermentation, fermentation, and post fermentation practices. At BevZero, we believe that to make a quality low- and no- alcohol wine, it is best to start with a fully fermented product. Flavors and aromas that are developed during fermentation can’t be obtained in any other way, so starting with a high-quality wine and removing the alcohol as gently and efficiently as possible will help to ensure a complex and balanced finished product.
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