Guide
Spinning cone vs vacuum distillation
Both run under vacuum. A spinning cone fractions aroma and ethanol. A vacuum still boils the alcohol off. The phrases are not synonyms.
Both are dealcoholization. Both use reduced pressure so ethanol can leave without a kitchen-stove boil. Naming either one means the drink started with alcohol and someone removed it. Neither name is a quality score.
Vacuum distillation
The wine or beer is heated under vacuum until ethanol boils off. Producers often cite a range from the mid-20s to around 30°C. Aroma recovery is sometimes a separate claim, not a feature you can assume. It is still heat, and it is still a still. Vacuum distillation.
Spinning cone
The liquid is spread into a thin film on spinning cones inside a vacuum column. Volatile fractions can come off in stages: aroma captured, alcohol removed, aroma returned. That staging is the point of the machine. The sentence on a website is usually just “spinning cone.” Spinning cone column.
A review will not wear both badges at once
Some trade listings mention spinning-cone technology and vacuum distillation in the same paragraph. Those are not automatically the same fact about the bottle in your hand. If the sources disagree, we record both claims. We do not pick a winner to make the badge tidy. How alcohol is removed from wine.