De-alcoholisation Process / Alcohol Removal Process
Alcohol is removed in the manufacturing stage using one of three different processes at cool temperatures to avoid damaging the wines. All the wines are ordinary alcoholic wines up to this point, so all the original characteristics are retained.
The Vacuum Distillation process was pioneered in 1904 by Carl Jung, and often known as “Carl Jung Method”. The ” Carl Jung Method “ is a continuous vacuum extraction process, it also allows a complete de-alcoholisation of the wine to 0.0% by volume at a temperature of about 28 ° C and takes only a few minutes.
Thermal damage is thereby completely excluded because these temperatures are not higher than the possible fermentation temperatures.
The “Carl Jung Method” works with a patent-based aroma recovery system. Even volatile flavors that were otherwise lost in the distillation, remain so the wine. The de-alcoholised wine is then filled in a special process cold sterilized, which ensures a long shelf life of the products.
Reverse Osmosis is a kind of high pressure micro-filtration that separates out a stream of nearly pure water and any remaining alcohol, containing no colour or flavours but without any adverse effects on flavour. The water is then recombined with the wine at a later stage. Only the smallest molecular weight component (water, alcohol and acetic acid) penetrate the filter membrane, while the remaining wine does not.
Spinning Cone Column
This method is used in some de-alcoholised wines to ‘throw’ the alcohol away from the wine through filters. This has to be repeated many times to reduce the alcohol molecules. The following video produced by Edenvale (a premium Australian alcohol removed wine), shall give you a good insight of the Spinning Cone Column alcohol removal method.