The flavor of a wine is a complex and fragile interaction of a wide range of aromatic and taste-creating compounds. It is a wine-maker’s task with each harvest to bring together grape variety, terroir, harvesting, processing, fermentation and ageing to achieve a balanced, exciting and quality product for their customers. This is a task requiring depths of knowledge, experience and passion.

Unfortunately, after dealcoholisation to make a non-alcoholic wine, much of this hard work is no longer evident. The majority of character-giving aroma leaves with the alcohol during the different methods of dealcoholisation, regardless of how gentle the processing might be. So while the lack of alcohol itself has a substantial impact on the taste and on the release of aroma, i.e. ethanolic flavour, mouthfeel, and the characteristic burn; the core artistry and profile of a wine can be retained.

The magic of spirits comes from the intensity, complexity and product-specific character of their aroma. Our aroma-recovery technology is capable of separating aroma from distillates, so that it can be used to make a wide range of products such as non-alcoholic reaty-to-drink cocktails, bar-mixers and, of course, non- or reduced alcohol spirits themselves. A whole range of new products are possible with the application of our technology – products with the natural and authentic aroma of real distilled spirits.