In this blog, we go over dealcoholization, what this process really involves, different methods of carrying it out and why it is an important consideration for UK drinks producers in 2026. Read on to find out all about no and low alcohol beverage production.
What Is Dealcoholization?
Dealcoholization is a process to reduce or remove ethanol content from beverages such as wine, beer, cider and other fermented drinks, whilst keeping the original structure, flavour and aroma of the beverage.
The Rise Of No & Low Alcohol Beverages
The UK no and low alcohol market has grown significantly, driven by consumer demand and new production techniques.
Dealcoholized beverages are a great option for customers who choose not to drink alcohol for health and lifestyle reasons.
Plus, producers are using dealcoholization as a method to compete in an expanding market. Breweries, wineries and other drinks companies are producing low alcohol beverages to grow their range and bring in innovative, balanced and high-quality products.
The Difference Between Low Alcohol And Alcohol-Free Beverages
There are several different terms used in the beverage industry to describe no and low alcohol drinks. So, let’s take a look at some of these terms and what they mean:
- Low alcohol – low alcohol drinks should not be more than 1.2% alcohol
- Alcohol-free – alcohol free drinks have a much lower alcohol-by-volume (ABV), as they can’t be more than 0.05% alcohol, however this varies slightly outside of the UK
- De-alcoholised – the term de-alcoholised describes beverages which have had the alcohol removed from them (Alcohol Change UK).
Common Dealcoholization Methods
Here are the top two common methods of alcohol removal:
Reverse osmosis
Reverse osmosis is a cold filtration method which uses high pressure to push both water and alcohol through a semi-permeable membrane.
As small molecules, water and ethanol can pass through the membranes (known as the permeate), and larger molecules such as flavour compounds, tannins and colour pigments are trapped (retentate).
The permeate is then passed through a distillation to extract the alcohol. Once this is done, the remaining water is combined with the permeate to restore the original flavour, without the alcohol.
Key Benefits
The key benefits of this alcohol removal technology include:
- Low temperature – this process operates at low temperatures, protecting sensitive flavours from heat damage
- High-quality retention – reverse osmosis keeps the original quality and structure of the beverage intact
Vacuum Distillation
Vacuum distillation is another low temperature dealcoholization technique. This process uses a reduction of pressure.
A vacuum pump lowers the air pressure in a distillation chamber, because of this pressure drop, ethanol boils and evaporates at a lower temperature compared to other methods. This gentle removal of alcohol protects flavour and aroma.
Key Benefits
The key benefits of vacuum distillation include:
- Efficient – this dealcoholization process is highly efficient as it saves energy due to the low temperatures
- Precise – with vacuum distillation, a precise final ABV can be achieved
- Flavour preservation – this gentle, low temperature process prevents delicate flavours and aromas from being damaged
Important Considerations
To choose the correct dealcoholization method, several factors should be considered.
Beverage type – beer, wine, cider, and other fermented beverages all react differently to pressure, heat and other elements of dealcoholization. Equipment such as the Juclas MMR - Plus Smart Gas Management is perfect for low alcohol wine production. This solution allows winemakers to fine tune composition and control alcohol removal precisely. Or the JRO04 Compact - Reverse Osmosis system provides highly efficient gentle alcohol removal for smaller breweries.
Maintaining flavour and aroma – consider if your beverage contains delicate aromas and flavours that need gentle dealcoholization methods such as vacuum distillation to preserve them. Equipment such as the Juclas Mastermind® Remove offers an innovative new dealcoholization method which preserves flavour, structure and aroma.
Product stability and shelf life – removing ethanol changes the natural preservation of the beverage. Choose the right dealcoholization method if freshness is crucial for your product or consider other methods to protect against microbial spoilage and flavour changes.
Filtration and quality control requirements – filtration and quality control are key within dealcoholization. Ensure these processes are monitored and precise.
Overall, as the no and low alcohol market continues to grow, dealcoholization is an innovative process used by drinks producers. The right dealcoholization equipment can make a real difference to controlling precise ABV. Factors such as temperature and pressure can majorly impact beverages such as wine, beer, cider and other fermented drinks, that’s why it is key to choose the correct equipment for your requirements.
That’s where we can help. At Vigo, we provide drinks producers expert advice and support on tailored equipment solutions.
Get in touch to discuss your dealcoholization needs.
