Dealcoholisation methods Vacuum distillation
PlatformGoLo
Packed-column vacuum distillation in a single pass. A modification of the thermal method, not of the spinning cone.
- 1 Film Wine is spread into a thin film, with no cones.
- 2 One pass Aroma and ethanol leave at 45–50 °C.
- 3 Put-back The essence goes back into wine at 0.05% ABV.
| Driving force | Vacuum and a thin film |
|---|---|
| What leaves | Essence and ethanol in the same pass, as vapour |
| What happens to water | Service volume loss, not a laboratory percentage |
| Heat | 45–50 °C for less than two minutes |
| Type | Platform Part of Vacuum distillation |
|---|---|
| Developer | Logichem Process Trust; operated by BevZero |
| Volume loss | 13–20% on 0.0% wine (BevZero service figure) |
| Final ABV | As low as <0.05% |
| Wines known to use it | No brand credits it on the label; Codorníu Zero in US trade press |
| Best for | Cellars that want aroma back in one continuous pass, without spinning-cone parts. |
What it is
GoLo is a thin-film, packed-column vacuum distillation platform, designed and patented by Logichem Process Trust in South Africa and in commercial use since 2014. BevZero, formerly ConeTech, did not invent it: it runs it as a service and installed a 2,200 L/h unit at Villatobas, Spain, in November 2022. BevZero’s note puts rectification of the distillate at up to 85% ABV, not 92% (that figure belongs to ClearAlc).
It is not “spinning cone in one pass”. BevZero lists SCC and packed columns as two different technologies. GoLo has no spinning cones and no internal moving parts other than pumps. It is a modification of vacuum distillation, not of the cone.
How it runs
Wine is spread into a thin film under vacuum. In one continuous pass it lifts the aroma fraction (the essence), takes the alcohol, and, in the Optimised and Advanced versions, can rectify the distillate. Logichem publishes a ceiling of 45–50 °C for less than two minutes, with water vapour at 65 °C as the indirect heating medium. That is hotter than the cone’s two passes (about 28 °C then 38 °C), but shorter. The essence goes back once the wine is dealcoholised.
Three configurations: Classic (one column, no rectification), Optimised (with rectification) and Advanced (three columns, with heat integration).
The numbers
Logichem and BevZero both put final strength below 0.05% ABV, not the 0.5% sometimes quoted as a generic vacuum ceiling. A 2025 *Applied Sciences* paper on Spanish wines run through GoLo reports the same 0.05% figure, with three columns at 45–47 °C and −83 to −90 kPa.
Volume loss is not a GoLo laboratory number. BevZero’s service FAQ gives 13–20% for near-zero products and 5–10% for low-alcohol ones. That range covers SCC and packed columns; it does not support a claim that GoLo loses “15% against the cone’s 25%”.
Wines that use it
No finished wine brand names GoLo on a label or on the producer’s own product sheet. Spanish retailers credit Buen Finde (Falcon Wines) with both GoLo and “spinning cone”, sometimes as if they were the same kit; that is not enough to pin the platform. A 2025 *Applied Sciences* paper describes Spanish DO wines run through GoLo, without naming brands.
Codorníu Zero appears in US trade coverage tied to GoLo / BevZero. In BevZero’s 2022 note, Mark Nairn (then Codorníu’s director of oenological projects) credited GoLo with keeping “more of the flavor and texture that we currently lose via spinning cone technology” and spoke of a lower-sugar zero-alcohol product. That is not a label or producer-sheet credit: as of September 2026 Codorníu does not name GoLo on the bottle.
