IL - Mindful Choices

MAKING LOW AND NON-ALCOHOL WINE

Spinning cone columns This method involves repeated evaporation and condensation at low temperatures, using inverted cones and centrifugal forces.The constituent elements are separated and then blended back together. Heating The wine is heated to 78.3°C, the point at which ethanol boils, so that the alcohol evaporates. Some winemakers are uncomfortable with this method because more delicate aromas and flavors are affected/destroyed when the alcohol is boiled off affect the wine’s aromas. After removing the alcohol, the wine may be sweetened with sugar or grape juice and have some flavoring added. Dealcoholization All of these methods are used for dealcohol ization so maybe what you really need here is just what dealcoholized means...instead defining the how, just be clear on the possible 0.5% ABV that sticks around involves additional steps after fermentation but before bottling. Dealcoholized wines still have a small amount of alcohol, about 0.5% ABV.

Low alcohol wines are made using the same winemaking process as alcoholic wines, but with alcohol removed. Here are some techniques that can be used to make low alcohol wines: Ferment for a shorter time This prevents all the sugars from turning into alcohol, resulting in a sweeter wine. Vacuum distillation The wine is heated in a vacuum, which lowers the boiling point of the alcohol and allows it to evaporate destroying key aromatic compounds. This method preserves the wine’s flavors and aromas in direct correlation to the increase in vacuum pressure. This method can preserve the wine’s flavors and aromas. Reverse osmosis The wine is forced through a fine membrane that only allows alcohol and water to pass through. This process is repeated until the wine becomes a concentrate and water is added back to return the volume.