Non-alcoholic wine

How is non-alcoholic wine made?

Alcohol-free wine is created by first producing wine with alcohol. Alcohol is created during the fermentation process, once grape musts are placed in a vat or vat and the sugars turn into alcohol. Then there are a number of methods for making the wine alcohol-free again. In the past, people evaporated the alcohol due to excessive heating. However, this caused the wine to smell cooked or baked. In the process, important aromas from the wine were lost. Fortunately, today there are modern techniques for distilling the alcohol from wine, so that the aromas (though in place) are better preserved.

Alcohol-free wine by vacuum distillation

The first technique to create the best non-alcoholic wine is through vacuum distillation. This involves vacuuming the wine at room temperature. The low pressure allows the alcohol from the wine to evaporate at lower temperatures. The lower, the better. In this way, essential, non-volatile components such as vitamins, minerals, sugars and acids are better preserved. It also does not create cooked odors as heating does. Modern vacuum distillation systems use aroma recovery. In this process, volatile aromas are captured and later added to the de-alcoholized wine. This preserves the aromas of the original wine as much as possible.

Alcohol-free wine by membrane filtration or Spinning cone column

The second technique popular for producing good non-alcoholic wine is the membrane filtering technique. A very thin filter, or membrane, is used to remove the alcohol from the wine. Since this takes place at a low temperature, most of the aromas in the wine are retained.

The spinning cone consists of a vertical stainless steel column and a central rotating shaft. Rotating conical scales attached to the central axis are alternated with fixed scales attached to the inside of the outer wall of the column. These trays help remove volatile aromas from wine by using vacuum technology.

During the first passage through the column, the aromas are removed and stored separately to be added back to the fully or partially de-alcoholized wine later. Alcohol is removed during the second passage. Each passage lasts about 20 seconds. The wine flows from the top of the column over the surface of the first solid bowl and out through the bottom of that bowl to end up on the first rotating bowl. The centrifugal force of this spinning bowl creates a thin layer of wine that is gently pushed up over the rim after which it lands on the next solid bowl. This cycle is repeated until the wine reaches the bottom of the column.

During the first downward passage of the wine, low-temperature vapor rises from the bottom of the column. This vapor, created by the vacuum, crosses the surface of the wine and captures all the volatile aromas. This vapor is captured at the top of the column and stored in a separate tank. Through the bottom, the distilled wine leaves the column.

The alcohol is removed from the de-aromatized wine during the second passage and the remaining (partially or) fully de-alcoholized wine is pumped from the bottom of the column and stored. The separately stored liquid containing the volatile aromas is then added to the (partially or) fully de-alcoholized wine.

Reverse osmosis

Reverse osmosis is also described as a technique that can be used to reduce alcohol in wine. This technique uses a very fine filter. Water and alcohol molecules are the smallest molecules in wine, so they flow easily through a fine filter. This includes some acids, but most components such as color, tannins and aromas do not pass the filter. The colorless and tasteless mixture of water and alcohol is distilled to separate the alcohol from the water. The water is then recombined with the color, tannins and aromas. Often only a portion of the original wine undergoes reverse osmosis. This de-alcoholized portion is then blended with the rest of the original wine. The result is a wine with less alcohol.

Most non-alcoholic and low alcohol wines are made by the vacuum method and by the membrane filtration/spinning cone method.

Alcohol-free wine is good for health

Drinking too much alcohol is bad for your health. Therefore, a non-alcoholic wine is an excellent alternative. Although the taste of wine without alcohol is often much sweeter, it is much healthier than a glass of red or white wine with alcohol. First of all, you don’t experience the adverse health effects of alcohol, but also a glass of non-alcoholic wine contains far fewer calories. For example, a glass of non-alcoholic wine has about 20 kcal per 100 milliliters, while a glass of wine with alcohol has about 83 kcal per 100 milliliters.

Alcohol-free wine during pregnancy

When you drink alcohol, your child drinks with you. After all, the alcohol spreads throughout all body fluids. The alcohol level in the unborn child’s blood is then as high as yours. Alcohol has a negative effect on the unborn child as it affects the development of cells. Thus, the child’s brain may be damaged. Therefore, it is nice to have a glass of non-alcoholic wine with peace of mind. You enjoy a tasty glass of wine while the baby continues to develop undisturbed. A non-alcoholic wine also makes an excellent gift for a pregnant friend or family member.

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