Sparkling wine from which the alcohol has largely been removed, with CO₂ either retained from fermentation or artificially injected after dealcoholisation.

→ Concept

Alcohol-free wine

Wine from which the alcohol has been largely removed or which is made to stay below the legal 0.5% ABV threshold, while preserving its wine character.

→ Concept

Alcohol-free wine vs mocktail

Distinction between alcohol-free wine (from dealcoholised wine with grape DNA) and a mocktail (built from juices, herbs and acids without any vinification).

→ Technique

Dealcoholisation

Umbrella term for industrial processes that remove alcohol from already-fermented wine; the main techniques are vacuum distillation, spinning-cone columns and reverse osmosis.

→ Concept

Low-alcohol wine

Wine with alcohol content between 0.5% and 8.5% by volume; legally a distinct category between alcohol-free and ordinary wine.

→ Technique

Reverse osmosis

Dealcoholisation method where wine is forced under high pressure through a semi-permeable membrane; water and alcohol pass through, flavour and colour stay behind.

→ Technique

Spinning-cone column

Dealcoholisation method in which wine flows as a thin film over rotating cones; volatile aromas are captured separately first, then re-blended after alcohol removal.

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All terms →

This is the reference. For reviews, opinion and podcast conversations about alcohol-free: see the blocks below.

About alcohol-free, not in the Library

Reviews, opinion and market news under Articles. 17 pieces.

Alcohol-free on Sparks (podcast)

Conversations featuring alcohol-free. 4 episodes.