Technologies
How wineries take the alcohol out.
Once the wine has fermented, alcohol can leave by two routes. One gently boils it under vacuum, and a lot of the nose rides out with the distillate — so the plant has to put that “essence” back. The other pushes wine against a membrane: ethanol and water slip through, the rest of the matrix stays. Platforms differ in how many aroma cuts they keep, how much volume disappears, and how far ABV can fall.