You’ve probably seen dehydrated beer in the supermarket. Did you know that there is also alcohol-free wine? So how do you remove the alcohol?
The health effects of wine are well known, but some people are still wary of the alcohol in wine. Therefore, in order to meet the needs of more consumers, wine makers have produced some non-alcoholic wines – dehydrated wines.
In addition to being non-alcoholic, there are a few differences between a non-alcoholic wine and a wine that contains alcohol. First, it is very low in calories. A 5 ounce glass of decalcified wine has only 9 calories. Second, wine is also low in sodium, saturated fat and cholesterol.
In terms of winemaking, a de-alcoholized wine is obtained through fermentation and maturation using the same grape varieties as a standard wine. The difference is that the alcohol is removed from the wine before bottling.
So, how is the alcohol removed from wine? There are three main methods of wine de-alcoholization.
1、Vapor vacuum pump.
Steam vacuum pump was manufactured by Karl in 1904? Invented by Karl Jung, it allows alcohol to evaporate from wine at low temperature, avoiding the effect of high temperature on wine.
2. Reverse osmosis membrane.
It allows the wine to pass through a reverse osmosis membrane to separate the alcohol.
3. Centrifugal force.
Centrifugal force separates the ethanol molecules from the wine.
Pregnant women can also drink alcohol-free wines. It has the same cardioprotective effects as standard wine, reducing the risk of heart disease and cholesterol levels in the body. Studies have shown that decanolized wine can reduce the risk of stroke and cardiac arrest by 32%. Therefore, for those who want to achieve wellness through wine, but do not want to drink it, dehydrated wine is the best choice.
