dealcoholized

Dealcoholized refers to products from which alcohol has been removed or reduced to very low levels. The term is used for both the process, dealcoholization, and the resulting products, which commonly include wine, beer, spirits, and some fruit-based beverages. In many jurisdictions, dealcoholized products are marketed as non-alcoholic or low-alcohol beverages.

Dealcoholization employs several technologies. Membrane-based processes such as reverse osmosis or nanofiltration separate ethanol from water and dissolved solids. Vacuum distillation or evaporation under reduced pressure lowers the temperature needed to remove alcohol, helping to preserve flavor compounds. Specialized methods like spinning cone column distillation can target ethanol removal while attempting to retain aroma and color. Some processes may be combined to optimize flavor and texture.

Products produced through dealcoholization vary in terminology and regulation. Non-alcoholic beverages are typically defined as containing less than 0.5% alcohol by volume (ABV) in many markets, while some places label 0.0% ABV products as alcohol-free. Labeling, legal definitions, and permitted health claims differ by country, affecting product formulation and consumer expectations.

Market and sensory considerations are central to dealcoholization. Ethanol removal can alter aroma, flavor balance, and mouthfeel, prompting adjustments with aroma compounds, sweetness, and acidity. The sector has grown with consumer demand for healthier or inclusive options, though products often command a premium price and face ongoing challenges in achieving parity with their alcoholic counterparts.