Method How it’s made
Osmotic distillation
A membrane process that pulls ethanol across a hydrophobic barrier into a stripping solution, usually at or near room temperature.
- Fermented drink
- Membrane transfer
- Alcohol removed
Conceptual illustration. Exact systems vary by producer.
How it works
Osmotic distillation — also called evaporative pertraction — sits with reverse osmosis in the membrane family, but it is not the same tool. No bottle in this cellar cites it yet. The map of removal methods is How is alcohol removed from wine?. A hydrophobic membrane separates the wine or beer from a stripping liquid. Ethanol vapor crosses. Water mostly does not. The feed can stay close to cellar temperature.
Technical reviews treat it as a recognized dealcoholization method, with published wine work down to around 0.2% ABV. It is not “reverse distillation.” If a producer will not name a membrane or a stripping solution, do not upgrade a marketing sentence into this page.
We will file a review here when a cited source actually uses the term.
Cite Karl Hill, “Osmotic distillation,” The Dry Standard, https://drinkdrystandard.com/methods/osmotic-distillation/.
From the cellar
In the cellar with this method
0 bottles
The scores belong to the bottles in this cellar.
No published bottles cite this method yet.