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What is Vacuum Distillation technology in winemaking?

Vacuum distillation is a distillation performed under reduced pressure, allowing the separation of alcohol and water based on differences in the boiling points. Boiling points are much lower than typical due to the reduced pressure. This method involves heating the wine to a max temperature of 48C, which allows for the alcohol to evaporate and can then be captured separately from the remaining dealcoholized wine and returned at the end of the process. At this very low temperature alcohol can be removed gently with little impact to the wines volatile aromas.