The process of making non-alcoholic wine using vacuum units is a technology that allows alcohol to be removed from wine while preserving its rich taste, aroma, and structure. The core of this method is vacuum distillation, in which the wine is placed into a special unit under reduced pressure. This lowers the boiling point of alcohol, allowing it to evaporate at lower temperatures (around 25–30 °C), which minimizes the impact on the delicate aromatic compounds and flavor profile of the beverage.
Vacuum units provide high precision and control, making this method preferable in the modern wine industry. Thanks to this gentle process, non-alcoholic wine retains its characteristic fruity notes, tannins, and aftertaste, making it appealing to those seeking the full wine experience - with all its benefits, but without the alcohol.
