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DEALCOLIZED WINE
Filter
STABILIZERS
STABILIZERS
NXT Balance White
STABILIZERS
NXT Balance Red
ARABIC GUMS
ARABIC GUMS
ARABINOL®
ARABIC GUMS
ARABINOL® Staby+
ARABIC GUMS
ARABINOL® Arôme
ARABIC GUMS
ARABINOL® 30
ARABIC GUMS
ARABINOL® Hi-Flow
ARABIC GUMS
ARABINOL® Super Rouge
ARABIC GUMS
ARABINOL® HC
There are three techniques used to de-alcoholise a finished wine:
VACUUM DISTILLATION
This is a two-stage process which involves transferring the wine through a distillation column at a temperature of 30oC to gently extract the highly volatile compounds; this process is repeated to remove the alcohol. However, some aroma active compounds evaporate with the alcohol.
REVERSE OSMOSIS
This is a form of nanofiltration using a membrane filtration process which filters out the aroma and phenolic compounds before alcohol is removed by distillation. The remaining water is added back into the filtered wine. This method uses large amounts of water and the ethanol removed is too diluted to reuse or repurpose.
SPINNING CONE COLUMN
In this method evaporation is created by the rotation of cones with a vacuum process. The technique is based on distillation and low temperature to reduce the alcohol level. Only a fraction of the wine is fully de-alcoholised with the aromas de-aromatised so that the overall aroma loss is minimised.
