Step 1Premium Grape Sourcing
Non-alcoholic wines are made using the same grapes as regular wines. The process starts with the selection of high-quality grapes that are harvested at their optimum ripeness.
Grapes are selected based on their ripeness, color, and flavor.
Grapes should be harvested at their peak to ensure high-quality juice.
Different grape varieties can be used to create different non-alcoholic wines.
Grapes are selected based on their ripeness, color, and flavor.
Grapes should be harvested at their peak to ensure high-quality juice.
Different grape varieties can be used to create different non-alcoholic wines.
Step 2Crushing and Pressing
The selected grapes are crushed to extract their juice, which is then transferred to a press.
The press separates the juice from the grape solids, resulting in a clear liquid.
The press separates the juice from the grape solids, resulting in a clear liquid.
Step 3Fermentation
The grape juice is then put into a fermentation tank, where it is introduced with yeast.
Unlike regular wine making, where yeast ferments the sugar in grape juice into alcohol, in non-alcoholic wine making, the yeast is chosen in such a way that it does not produce alcohol.
Fermentation time can vary depending on the desired flavor and aroma.
Unlike regular wine making, where yeast ferments the sugar in grape juice into alcohol, in non-alcoholic wine making, the yeast is chosen in such a way that it does not produce alcohol.
Fermentation time can vary depending on the desired flavor and aroma.
Step 4Dealcoholization
After fermentation is complete, the non-alcoholic wine is subjected to a process called "dealcoholization." This process removes any natural alcohol from the wine (since it is grapes) while preserving the flavor and aroma. There are various methods of dealcoholization, including vacuum distillation, reverse osmosis, and spinning cone columns.
Vacuum distillation: Uses heat and low pressure to evaporate and remove the alcohol from the wine.
Reverse osmosis: Filters the wine through a membrane that separates alcohol from water and flavor compounds, which are then reintroduced to the wine (not the alcohol).
Spinning cone columns: Utilizes centrifugal force to separate the alcohol from the wine, leaving behind the flavor compounds and water.
The method used may depend on the desired flavor profile and the equipment available to the winemaker.
Vacuum distillation: Uses heat and low pressure to evaporate and remove the alcohol from the wine.
Reverse osmosis: Filters the wine through a membrane that separates alcohol from water and flavor compounds, which are then reintroduced to the wine (not the alcohol).
Spinning cone columns: Utilizes centrifugal force to separate the alcohol from the wine, leaving behind the flavor compounds and water.
The method used may depend on the desired flavor profile and the equipment available to the winemaker.
Step 5Finishing
The non-alcoholic wine is filtered to remove any remaining solids.
It can be bottled and consumed immediately or aged to improve flavor and aroma.
Some non-alcoholic wines are carbonated to create a sparkling wine.
After Dealcoholization, the wines are ready to be bottled and distributed all over the world. Including Europe, Middle East, Asia, etc.
Some non-alcoholic wines are carbonated to create a sparkling wine.
After Dealcoholization, the wines are ready to be bottled and distributed all over the world. Including Europe, Middle East, Asia, etc.
