The business and science behind alcohol-free beverages.

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.

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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.

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Evidence

Producer documented

Checked

2026-11-12

Supports

House vacuum evaporation confirmed on sheets and pages; ABS (Associated Beverage Solutions) in Belgium named in Geoffroy de La Besnardière correspondence 12 November 2026. Evidence extract under media/evidence/domaine-de-l-arjolle/. Wine-innovation URL is the page cited in that email; ABS is not printed there.

Open dispute

The May 2026 English sheet describes a two-day cold maceration, then alcoholic fermentation at controlled temperature, then vacuum evaporation. A February 2023 English sheet says alcoholic fermentation at controlled temperatures lasts about ten days, then the wines are dealcoholised and bottled. The caveau product page says maceration lasts about ten days, then the vinified wines are dealcoholized and bottled. All three claims are kept. No reformulation is inferred.

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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

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.

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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%.

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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.

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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%.

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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

Bottle verified

Checked

2026-10-28

Supports

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

Open dispute

The US back label names a dealcoholization process and no machine. The Vinopolis German product pass (filed) says the house plant combines vacuum distillation and spinning cone, then adds carbon dioxide before bottling. We do not resolve a machine.

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Evidence

Bottle verified

Checked

2026-10-28

Supports

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

Open dispute

The US back label says a dealcoholization process inside the winery and names no machine. A German Vinopolis product pass for the sparkling white, reused as house copy on Deuna still-wine pages, names a combination of vacuum distillation and spinning cone. We do not resolve a machine.

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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.

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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.

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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.

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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

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.

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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

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.

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Evidence

Retailer sourced

Checked

2026-09-22

Supports

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

Open dispute

Vinello’s long-form copy mentions both vacuum distillation and reverse osmosis as dealcoholization techniques for this SKU. Named method kept as vacuum distillation (also on the historical producer PDF, now 404) with secondary confidence; RO noted here rather than printed as the method.

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Evidence

Producer documented

Checked

2026-10-24

Supports

Method check 2026-10-24.

Open dispute

The producer page, the US label, and the importer shop name a de-alcoholised wine and no machine. The brand article does not choose among the three methods it defines. The importer blog is the only page that names reverse osmosis, and that paragraph also describes evaporation. The named technique stays undeclared.

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Evidence

Bottle verified

Checked

2026-10-23

Supports

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

Open dispute

Producer page says alcohol free / de-alcoholised and does not print a residual. IWSC prints 0.5%. One shop prints 0.0%; Vivino lists 0.01%. Kings Wine and Spirits lists less than 0.5% for the exact 750 ml SKU. The editor-supplied bottle label now confirms less than 0.5%, settling eligibility but not the exact residual. No source shows the residual above 0.5%.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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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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