During the practice of reverse osmosis, wine is run “through a filter, and the filter separates the alcohol based on the size of the molecule,” Terry Donnelly, chairman and CEO of Hill Street Beverage Company Inc. In vacuum distillation, the beverage is heated to the point where the alcohol evaporates. But the two most common ways are vacuum distillation and reverse osmosis.
Alcohol can be removed through thin-film evaporation (called vacuum distillation), reverse osmosis, spinning cone distillation and thermal gradient processing. There are four methods approved by the Bureau of Alcohol, Tobacco and Firearms for removing alcohol from wine, reports the Institute of Food Technologists. Such a bottle might have the terms “zero alcohol” or “alcohol-free” on its label. With regard to the latter, according to the Food and Drug Administration, wines labeled “alcohol-removed” and “dealcoholized” are only used when a wine goes through a specific process to remove most or all of the alcohol present. There are wine alternatives, which are made to resemble wine in flavor and texture, but never contain alcohol, and dealcoholized wines, which are traditionally-made wines with their alcohol removed. There are two main types of non-alcoholic wines. But, what exactly are non-alcoholic wines? And how do you find the perfect one? Check out our simple guide to this expanding category and bottles that consumers love below. It’s never too late to explore non-alcoholic (NA) wine, especially now with the growing abundance of flavorful offerings. Even if you missed out on participating in Dry January, fret not.
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