In the world of wine, a quiet revolution is underway. As consumer preferences tilt towards healthier lifestyles, the demand for lower-alcohol wines is rising sharply. This shift poses a unique challenge for winemakers: How can they reduce the alcohol content in wine without sacrificing its beloved flavor and body? This question is more than a passing concern—it’s a gateway to innovation in the wine industry.

This blog post will dive into the sophisticated technologies enabling winemakers to craft exceptional wines with reduced alcohol levels. Whether you’re a wine aficionado curious about your drinking options or a producer looking to navigate this trend, join us as we explore the intricate balance of crafting lower-alcohol wines without losing the essence of what makes wine special.

As a leading dealcoholization equipment company, here at BevZero, we pride ourselves on providing the highest quality dealcoholized products with our proven technologies. We have helped hundreds of wineries and winemakers reduce the alcohol content in their wine.

Vacuum Distillation

BevZero utilizes vacuum distillation to dealcoholize. This method relies on the principle of selective vaporization and condensation. Alcohol has a lower boiling point than water and other components in traditional wine. Wine is gently heated under reduced pressure in a vacuum chamber to reduce the boiling point of alcohol. As wine is heated, the alcohol and aroma/flavor compounds evaporate and are captured separately from the remaining dealcoholized wine.  The aroma/flavor compounds can be added back to the dealcoholized wine in desired increments to provide a more flavorful, aromatic product. The ability to control the boiling points of liquids with vacuum pressure allows the Vacuum distillation method to be highly successful at minimizing the loss of volatile compounds responsible for wine’s aroma and flavor.

The most common types of vacuum distillation technologies are:

Packed Columns

The columns are filled with packing material, which increases the surface area for vapor-liquid contact. Some commonly used materials for packing include ceramics, metals, plastics, and other materials. It is designed to maximize efficiency and minimize flavor loss.

As wine is fed into the top of the column and flows downward over the packing, a counter-current of heated air is introduced from the bottom. The alcohol evaporates and is carried upward by the gas, while the liquid, now with reduced alcohol content, is collected at the bottom.

Spinning Cone Column

The spinning cone method utilizes a vertical column equipped with a series of spinning cones. The column alternates between stationary and rotating cones.

Wine is introduced at the top of the spinning cone column. As the liquid descends through the column, it spreads over the rotating cones, creating a thin film. This increases the surface area of the liquid, facilitating the removal of alcohol and other volatile compounds.

Inside the stripping column, steam separates volatile compounds from the liquid under the vacuum. The vaporized alcohol and aroma compounds are then condensed separately. A vacuum is created in the column to ensure that alcohol evaporates at a lower temperature, which helps retain the original flavors and aromas of wine. The collected aromas can be added back to the dealcoholized wine to restore its sensory profile.

BevZero offers world-renowned dealcoholization services. Our superior dealcoholization capabilities set us apart from other dealcoholized beverage manufacturers. To learn more, Contact us today or email us directly at info@bevzero.com.