How is alcohol removed from wine?

A dealcoholized wine was wine. Something then took the ethanol out. That something has a name, or the method on the review stays undeclared.

Vacuum distillation

Under vacuum, ethanol boils off at a much lower temperature than it would on a stove. Producers often cite a range in the mid-20s to around 30°C. It is still heat, and it is still a still. Aromatics and the feel of body can thin. Vacuum distillation.

Spinning cone

A spinning cone column is a vacuum device that spreads the wine into a thin film and can take aroma and ethanol off in stages. Trade copy often says “spinning cone” and “vacuum” as if they were one sentence. We do not. Spinning cone column. The comparison is spinning cone vs vacuum distillation.

Membranes

Reverse osmosis and osmotic distillation move wine across a membrane and separate an alcohol-rich stream without boiling the whole volume. They are not a still. Reverse osmosis. Osmotic distillation. Cold filtration, when a source actually describes it, is its own process. Membrane / cold filtration.

What we refuse to guess

“Gently dealcoholized,” “proprietary process,” and a blog that picked a machine because it sounded expensive are not sources. If we cannot cite the equipment for that bottle, the review says technique undeclared. A marketing zero is not a method.