Vacuum distillation

Vacuum distillation works at reduced pressure, so that alcohol and aroma compounds evaporate at around 30 to 50 degrees Celsius rather than about 78 degrees. The heat stresses the drink less and delicate aromas are better preserved.

The method is used, for example, to dealcoholise wine and beer, to make gentle distillates or to concentrate juices. It requires special equipment and precise control of pressure and temperature. The principle is not limited to spirits but is widespread in food technology.