How are non-alcoholic wines made?
Quick answer
Non-alcoholic wines start as regular wines, then have their alcohol removed after fermentation — usually by vacuum distillation (at low temperature to preserve flavour) or reverse osmosis (membrane filtration). The result contains less than 0.5% ABV.
Detailed answer
Non-alcoholic wine is not grape juice — it is a fully fermented wine that has been dealcoholised. This distinction matters because fermentation creates the aromatic complexity and depth that plain grape juice lacks.
The most common removal method is vacuum distillation. By lowering atmospheric pressure, alcohol's boiling point drops to around 30°C instead of 78°C, allowing the ethanol to evaporate without "cooking" the wine or destroying volatile aroma compounds. The Spinning Cone Column (SCC) is a refined version used by premium producers.
Reverse osmosis is the other main technique. A semi-permeable membrane separates water and alcohol from the wine's flavour concentrate (tannins, aromas, acids). The alcohol is then removed from the permeate, and the aromatic concentrate is reconstituted with water.
Despite technological advances, non-alcoholic wine remains a taste challenge. Alcohol contributes body, mouthfeel and warmth — remove it, and the wine can feel thin and watery. Producers sometimes add sugar or glycerine to restore roundness.
The non-alcoholic wine market has grown by over 7% annually in Europe between 2020 and 2025. Belgium, with its established alcohol-free beer culture, is an especially receptive market. On expertvin.be, we are expanding our alcohol-free selection to meet growing demand.