Wine dealcoholization techniques and crafting wines with a low alcohol content (0.5%) (IDI-20080970) ADE-CDTI

Basic Information

Project duration: 2 years
Total budget: €718,175
Company participation/investment: Independent Project


This ground-breaking new vision for the wine market explores the possibility of producing a beverage that allows consumers to enjoy an intense flavour coupled with a low alcohol content, which would in turn allow Matarromera Wineries to increase their market share.
Although there are various alternative means of reducing the alcohol content of wines, such as premature harvesting or selecting yeasts that produce a lower ethanol yield from sugar, Matarromera Winery seeks to create a refreshing beverage, derived from normal wines but with a lower alcohol content, which is achieved through adopting various instrumental techniques, such as distillation using a column of rotating cones. This technique allows for the precise fine-tuning of the alcohol level in a wine, in turn achieving harmony and balance (that is, the optimal levels) with other characteristics of the wine.


The scientific grounding for the project will be achieved through carrying out a study, alongside implementing an innovative new system which allows for the partial elimination of alcohol from wines, with the aim of improving their quality.


The dealcoholization process begins with evaporating the most volatile components of the wine (alcohol and aromatic compounds) in vacuum conditions, which are then reserved through condensation. When working in a vacuum, the temperature inside the column is kept low (25-32ºC) in order to have less of an aggressive impact on the wine.

  • Routine control procedures are carried out at specific intervals for each and every batch produced, in order to ensure that not a single organoleptic element of the wine strays from the strict standards in place for this refreshing beverage. This guarantees that the physicochemical and organoleptic qualities of these refreshing new beverages, that take the form of dealcoholized wine, are maintained.
  • The structure of the dealcoholized wine is then restored through the introduction of food additives, in order to increase the shelf life of the designed drinks.
  • The company is in always in search of further potential uses of the CCR plant.


Various farming practices that directly affect the production of high alcohol content wines were also found to yield high quality red grapes with a low alcohol content and excellent physicochemical and organoleptic characteristics.

A refreshing beverage, with an alcohol content that falls between the volume of 0.5% and 9%, was successfully created. The next step is the total elimination of alcohol from wine.

As a result of the various experiments conducted in the field of dealcoholization technology, the company has completed the construction of the largest Molecular Deconstruction plant in Europe. The plant spans 1,500 square metres and is situated in the Emina Wine Interpretation Centre in Valbuena de Duero, right in the heart of La Ribera.
The research undertaken in this plant is primarily focused on the molecular deconstruction of food products, in particular wine-based beverages.
Through the construction of this plant, the business group upholds its commitment to I+D+i, a field in which the group is an undisputed leader, as well as its commitment to the environment, given that the new building not only consistently meets all energy efficiency criteria, but also make continued use of renewable energy sources.