Anybody has any idea about how it can be made? In a recent discussion on It.Hobby.Vino (italian wine newsgroup) somebody came out suggesting that the producers may produce the wine normally and then "extract" the alcohol from it. Somebody suggested "vacuum distillation" as the method for this "extraction", and someone else argued that it may have something in common with inverted oxmosys. Is this true? Somebody knows something else on this matter?
Beyond tax purposes, the spinning cone technique is used to restore balance to wines that otherwise would have excessive alcohol. It is used in California but it is my understanding that it is actually more prevalent in Australia.
Back on the original topic, I think it's a mistake to even think in terms of non-alcoholic wine - without alcohol, the beverage may be something but it's not wine and it doesn't taste like it.
Well, howdy, Mark! Long time, no see. In Jan. we attended a ZAP tasting and I happened to visit the Amador Foothills table, staffed by the owners. When I mentioned your name, they told me (with regret) that you'd gone and relocated to Seattle. I hope all is going well for you and that you can spend some time in here now and again.
Mark Lipton
Reverse osmosis definitely doesn't work for taking out the alcohol. Vaccum destillation has been tried, but not very successfully, afaik.
M.
I was under the impression that they could use reverse osmosis to seperate the water, alcohol and some trace components, then use some form of distallation to remove alcohol from the permeate and combine the remainder back into the retentate of the RO.
I don't think they can use this remove all of the alcohol because only a portion of the original alcohol will cross through the membrane during RO, but I think they can use it to lower the alcohol.
Andy
Maybe that's possible in theory - I'm not a chemist -, but it's definitely not done in practice.
M.
Hi Mark - Yes, Ben and Katie have had to learn how to do without me ;^) I've been around lurking occasionally, just haven't posted lately.
- Mark W.
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