The business and science behind alcohol-free beverages.

Evidence

Research sourced

Checked

2026-10-03

Supports

The producer page was blocked on 2026-10-03. The live French Chardonnay retailer page names vacuum dealcoholisation and provides ingredients, nutrition, and 75 cl, but the photographed US bottle does not identify that varietal/SKU. These facts are not transferred without exact-bottle confirmation.

Open dispute

Gueule de Joie names gentle vacuum dealcoholisation on its Chardonnay sparkling. The Hechtsheim page and this front label do not name a machine. The method stays undeclared.

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Evidence

No field-level source

Supports

No public supporting sentence is stored for this field.

Open dispute

Hechtsheim bottles a Chardonnay sparkling and a Pinot Noir rosé sparkling. The front label of this bottle says Sparkling and Dealcoholized Wine and does not name a grape.

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Evidence

Producer documented

Checked

2026-10-27

Supports

SKU is not named. See discrepancies.method.

Open dispute

The 1820 Brands brewing page states that the lineup starts as full-strength beer before alcohol is gently removed using advanced filtration, whereas a 2023 founder interview on Get Hoptimized (published as an automatic transcript) states that the brewery controls fermentation by time and temperature without vacuum distillation, membrane separation, or dilution. Neither source names Vienna Suite specifically.

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Evidence

Producer documented

Checked

2026-10-21

Supports

Product page: "our exclusive spinning cone process gently removes the alcohol".

Open dispute

Both are removal. Neither machine is printed as the only method.

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Evidence

Producer documented

Checked

2026-10-24

Supports

Delmosa describes the recipe and does not name the machine.

Open dispute

The cider-rosé SKU pages name in-house vacuum distillation at 35°C. The house WiesenObst cider category page says the dealcoholization plant removes alcohol at 37°C. Both temperatures are retained. The method string uses the SKU page’s 35°C.

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Evidence

Producer documented

Checked

2026-11-06

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Both claims are retained. Displayed method follows the producer email (vacuum distillation). The FAQ spinning-cone wording stays beside it. Tech sheets promised in the same email are not yet filed.

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Evidence

Producer documented

Checked

2026-11-06

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Both claims are retained. Displayed method follows the producer email (vacuum distillation). The FAQ spinning-cone wording stays beside it. Tech sheets promised in the same email are not yet filed.

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Evidence

Retailer sourced

Checked

2026-10-15

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Fourth Wave describes innovative technology that gently removes alcohol but does not name the equipment. Existing PLUS & MINUS research also shows conflicting retailer descriptions for the wider range, so no machine-level method is assigned.

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Evidence

Producer documented

Checked

2026-10-24

Supports

Named technique left undeclared.

Open dispute

Reopened 2026-10-24. The shop page and the tasted bottle do not name a machine. Swizzle still says vacuum distilled at low temperature on this Cabernet.

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Evidence

Producer documented

Checked

2026-11-02

Supports

The plan names ATW as the receiving plant.

Open dispute

Selbach’s process plan names vacuum distillation at about 31°C and 50 millibar, with aroma recovery in a second column. The column is not taken above 38°C. Cross-flow filtration at 0.25 µm follows, and no artificial flavors are added. Skurnik says the finished wine goes to a facility that removes the alcohol with membrane technology.

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Evidence

Producer documented

Checked

2026-09-23

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The public method follows the winemaking page, which names the cone.

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Evidence

Producer documented

Checked

2026-09-22

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Sidra Trabanco (producer) describes dealcoholization by physical evaporation with regulated, low-invasiveness heating. De Maison Selections (US importer) describes centrifuge dealcoholization after fermentation, then reintroduction of fine lees. We print both claims; method facet stays other until one process is confirmed on a current producer technical sheet in English.

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Evidence

Producer documented

Checked

2026-10-17

Supports

No named technology.

Open dispute

The current FLVR! page says the line is fully fermented and then filtered to remove alcohol. A January 2024 WPR report says Untitled Art uses both reverse osmosis and arrested fermentation, without saying which applies to which beer. The record follows the current producer statement.

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Evidence

Distributor sourced

Checked

2026-10-10

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The producer shop, observed 2026-09-25, calls the wine dealcoholized and does not name a machine. Orca International says the alcohol is removed by thin-film vacuum distillation, with an essence strip taken off and added back. A February 11, 2023 Oregonian interview with Hal Landvoigt said the Clean wines were sent to BevZero in Healdsburg and the alcohol removed by spinning cones. This record does not pick a machine.

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