Dealcoholisation

In dealcoholisation, alcohol is removed from finished beer, wine or sparkling wine. Gentle methods are common: vacuum distillation at low temperature, or membrane processes such as reverse osmosis or dialysis. The aim is to retain aroma, body and freshness as far as possible.

Since flavour carriers are lost along with the alcohol, aromas are often returned or the drink is adjusted differently. Drinks are generally called alcohol-free up to 0.5 percent ABV; for wine, EU law knows “dealcoholised wine” (below 0.5 percent ABV) and “partially dealcoholised wine”. The applicable regulations are decisive.