Non-alcoholic wine - is a new trendy option that supports a healthy lifestyle without sacrificing the aesthetics of wine or its beneficial properties, serving as a source of antioxidants and polyphenols, which protect the body from atherosclerosis, liver diseases, and cardiovascular conditions.
Vacuum evaporation is the fastest method for producing non-alcoholic wine, but its main advantage lies in its gentle processing at low temperatures, which not only preserves the wine’s beneficial qualities but also maximally retains its organoleptic properties.
Non-alcoholic wine is a product with low alcohol content, typically 0.3 - 0.5%, which has a richer, sweeter taste compared to its original alcoholic version.
Despite its shorter shelf life, non-alcoholic wine can be a beneficial beverage that helps to lower high blood pressure and improves the production and secretion of gastric juice. Non-alcoholic wine retains most of the minerals and beneficial substances while having a very low sugar content, making it a suitable choice for those adhering to a healthy diet.
Red wine, in particular, contains the most potent antioxidant in the world - resveratrol, which is dozens of times more powerful than vitamins E, C, and A.
The extraction of ethanol from wine is carried out under vacuum, which lowers the heating temperature. This prevents the product from overheating and allows for the evaporation of only the alcohol essence. To achieve this, a deep vacuum is required to minimize the heating temperature. The lower the temperature, the gentler the vacuum distillation process.
Special vacuum evaporation units are used for this purpose, capable of creating a deep vacuum within the reactor equipped with a duplicator.
