Preparation of alcohol free wine is very simple. The most simple way to describe the preparation of non-alcoholic wine is preparing the alcoholic wine and then removing the alcohol from it. This is commonly done through distillation while preparing the main liquor. In this case, the booze is thrown away and the rest is saved.
During the preparation of alcohol, all the base substance is heated and the alcohol is distilled which is collected in vapor form and condensed down into liquid form at later stage. During this process, all the base material such as the water, herbs, syrup and others get cooked. You don’t care about that because they are of no use for you at the end and you have no other choice except throwing them away. But when you talk about preparing non-alcoholic wine, you have to take care of the base material and avoid cooking them because you not only have to maintain the taste like the real wine. This is the main reason of not cooking them.
Booze can be separated out by two ways with low heating. The first process is known as vacuum distillation. In this process, the wine is passed through a vacuum where the producer boils at lower temperature due to change in the atmospheric pressure. Sometimes, there is no heat required and the alcohol distills off.
The second process is known as reverse osmosis. This is the same process through which drinking water is purified and does not involve any heating. In this process, the beer or the wine is passed through some filter media with pore fine enough to allow only the water and alcohol with some acids to pass and the remaining acids and other substances remain in the main liquor. The alcohol is then distilled out if the water-alcohol mixture with the help of conventional distillation methods and the remaining acids and water are added back into syrup mixture of flavor compounds and sugar that remained unfiltered. alcohol-free white wine
One may question about the taste of the alcohol free wine. There is absolutely nothing to worry about the taste of the non-alcoholic wine. Since, most of the taste of real wine and bear comes from the grapes or grains, plus flavor compounds from aging and the fermentation process. Alcohol in the original stuff contributes a small amount of flavor and mouth feel. According to Jeff Meier, the vice president of J. Lohr Vineyards and Wines, a renowned wine maker,” alcohol actually sweetens the taste of wine”. So it can be inferred that about 2.5% residual sugar contents are required to best match the taste of a dealcoholized wine with a completely dry alcoholic vine.
Alcohol free wines always contain some amount of alcohol because complete removal of the alcohol from the wine is quite expensive. A wine can be called non-alcoholic under the federal law if its alcohol contents are less than half percent by volume.
An important thing to consider about the non-alcoholic wines is the process of carbonation. This is actually a secondary