Zero Alcohol or non alcoholic wines

Alcohol is removed within production using one of three different methods at cool temperatures to avoid causing damage to the wines. All the wines are ordinary alcoholic wines up to the current point and this is done to try and retain the original flavou

Alcohol is removed within production using one of  three different methods at cool temperatures to avoid causing damage to the wines. All the wines are ordinary alcoholic wines up to the current point and this is done to try and retain the original flavours.


1. Steam Vacuum - The vaporization temperature of alcohol is not up to that of other liquids so, under normal circumstances, it might be necessary to boil wine at high temperatures to steam off the alcohol so damaging the fragile flavors. This process is finished in a very vacuum where vaporization is achieved at much lower temperatures. The wine therefore looses its alcohol but retains the characteristics and flavors that might be lost with normal boiling.

2. Reverse Osmosis - forces the wine through a membrane (filter) to separate the alcohol from the remainder of the wine.

3. Centrifugal Force - is employed in some de-alcoholized wines to 'throw' the alcohol far from the wine through filters. This needs to be repeated again and again to scale back the alcohol molecules.