Vacuum distillation
Alcohol is boiled off under reduced pressure so the wine or beer never has to reach a kitchen-stove temperature.
The Dry Standard
Dealcoholization methods
How alcohol is removed — and which common NA techniques are not dealcoholization at all.
Spinning cone column
A thin-film vacuum column used to separate aroma and ethanol in stages. Common in wine industry language; less often explained on a back label.
Reverse osmosis
Pressure drives the liquid through membranes that separate water and ethanol from a flavor concentrate, then the parts are reassembled without (most of) the alcohol.
Membrane and cold filtration
Alcohol leaves through a filter, not a boil. Guinness 0.0 is the version of this story most people have actually tasted.
Osmotic distillation
A membrane process that pulls ethanol across a hydrophobic barrier into a stripping solution, usually at or near room temperature.
Arrested fermentation and low-alcohol brewing
The beer or wine is kept from making much ethanol in the first place. Useful. Not dealcoholization.
Nothing matches that name.