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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-10-24

Supports

Method check 2026-10-24. Presse Agence and The Drinks Business still describe vacuum evaporation for the range.

Open dispute

The Cypher white page confirms a dealcoholized wine and does not name the equipment. The Drinks Business (13 March 2024) says the Cypher wines are gently de-alcoholised by vacuum evaporation, then aroma compounds are restored. A 10 January 2024 note in the domaine’s voice calls the step vacuum evaporation, a distillation, at under 40°C, after which the liquid is reworked for the aromatic profile. Sanzalc’s Blanc sheet, also in the producer’s voice, says the wine is cold-distilled at 30° in a distillation column under vacuum, that the alcohol is fully extracted, that aromas carried off with the alcohol are put back through a light aromatic formulation, and that a food preservative is used instead of pasteurization. That same Sanzalc paragraph says the base is an organic vegan rosé, which does not match this Roussanne and Colombard bottle. Gueule de Joie says low-temperature vacuum evaporation and no added aromas. The temperature is not collapsed to one figure.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-10-21

Supports

The sheet covers the still Origine wine (the French file is the tranquille sheet).

Open dispute

The English Origine Sauvignon Blanc technical sheet names low-temperature vacuum distillation, which sets the method. The producer expertise page says the method is adapted to the wine, the grape, and the vintage, and that approaches are sometimes combined. The back label says the wine was elaborated and packed in Germany (D-RLP-021494) and names no machine. The sheet is undated beyond its April 2026 upload, so a different vintage could in principle use another process.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-10-25

Supports

Edenvale names a GoLo heat-pump that separates alcohol, dealcoholized liquid, and essence, then returns the essence.

Open dispute

Edenvale names a GoLo heat-pump and does not name a spinning cone. Laithwaites says the wine goes through a custom spinning cone column. We follow Edenvale.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Bottle verified

Checked

2026-10-25

Supports

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

Open dispute

The Edenvale page says less than 0.5% ABV. The US bottle prints 0.25%. We print 0.25%.

Open bottle evidence Submit a correction

Evidence

No field-level source

Supports

No public supporting sentence is stored for this field.

Open dispute

The Edenvale page says selected South Eastern Australian grapes and does not name a variety. Laithwaites names Sémillon. We do not print a grape.

Open bottle evidence Submit a correction

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 A Better Blonde specifically.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Bottle verified

Checked

2026-11-08

Supports

Product-page body matches.

Open dispute

The can front prints "Contains less than 0.5% alcohol by volume." The producer product photo on 1820brewing.com captions the same can "Non-Alcoholic | <0.05% ABV." Both claims stay. The public figure follows the can.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-10-08

Supports

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

Open dispute

Rechecked 2026-10-03. Neither page names All That Razz. The living brand page describes filtration of a full-strength beer. The 2023-04-07 interview describes limited fermentation. Classification stays unclassified; no formulation change is inferred.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Bottle verified

Checked

2026-11-08

Supports

Product-page body matches.

Open dispute

The can front prints "Contains less than 0.5% alcohol by volume." The producer product photo on 1820brewing.com captions the same can "Non-Alcoholic | <0.05% ABV." Both claims stay. The public figure follows the can.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Unverified

Checked

2026-10-24

Supports

Cross-SKU vacuum claim walked back. Method stays Undeclared.

Open dispute

A first-person Leitz note for this Zero Point Five Pinot Noir, carried by Alternative Zero, says the alcohol was removed on a spinning cone column at about 30°C, with the separated aromas added back. Wines Direct’s English copy of that note says about 35°C. Mondovino also says spinning cone, at 29°C. The live Eins-Zwei-Zero page says vacuum distillation at about 29°C for every ZERO product and does not name this cuvée. Flaschenpost says a vacuum evaporator at a maximum of 27°C. Bishop’s Cellar says vacuum distillation at about 30°C. SAQ says vacuum distillation at about -30°C. No machine is published.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Retailer sourced

Checked

2026-09-24

Supports

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

Open dispute

The front label says alcohol free and does not print a figure. Alcfree.ch prints <0.5% vol. The winery shop (2026-11-07) lists Alcohol content 0.5% vol. SAQ titles the bottle <0.5% and lists degree of alcohol as 0.5%. Alternative Zero, Berlin Bottle, Wines Direct, Juul’s, and Mondovino print 0.5% vol. Bishop’s Cellar prints 0% and, in the product text, 0.0% vol. The Eins-Zwei-Zero FAQ, below 0.1% vol with a bottling tolerance up to 0.38% vol, does not name Zero Point Five or Pinot Noir and is not used. We print <0.5%.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Retailer sourced

Checked

2026-09-22

Supports

Conflicting named techniques across brand and retailer pages — see discrepancies.

Open dispute

Method facet left undeclared until one producer technical statement resolves the conflict.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Retailer sourced

Checked

2026-09-23

Supports

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

Open dispute

Public record uses <0.5%.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open bottle evidence Submit a correction

Evidence

Distributor sourced

Checked

2026-10-03

Supports

Equipment and applicability to SITE are not established.

Open dispute

The Noble House distributor sheet says the wine is gently heated to a maximum of 27°C so the alcohol evaporates. It does not identify the equipment or confirm the SITE private-label relationship. The previous suggestion of vacuum distillation has been removed; no machine or pressure regime is inferred from temperature.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Bottle verified

Checked

2026-09-25

Supports

Rechecked 2026-09-25.

Open dispute

The SITE bottle prints <0.5% ABV. The Winesellers fact sheet for the matching UPC prints <0.03% by vol. This review prints <0.5% from the bottle and records the sheet figure.

Open bottle evidence Submit a correction

Evidence

Bottle verified

Checked

2026-10-24

Supports

The Summerland homepage was not readable on this pass. Named technique left undeclared.

Open dispute

Reopened 2026-10-24. The label does not name a machine. Better Rhodes still describes a spinning cone. The BevZero partnership release names dealcoholization technology and no machine.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-09-22

Supports

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

Open dispute

Thomson & Scott's own product page describes de-alcoholisation by vacuum distillation with aroma recovery, then light carbonation. Some trade listings additionally mention spinning-cone technology before or alongside vacuum distillation. We print both and do not collapse them into one proprietary story.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

Evidence

Producer documented

Checked

2026-09-22

Supports

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

Open dispute

Producer technical data list 0.0% vol. Several US retailers describe the wine as under 0.5% ABV, which matches American non-alcoholic labeling rather than a lab contradiction we can resolve from here.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction

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.

Open supporting source (opens in a new tab) Open bottle evidence Submit a correction