Fecha de publicación: -- Fuente: WIPO "wine" Method of producing non-alcoholic wine includes grape selection, fermentation of the must, and dealcoholization. To preserve the organoleptic properties of wine, vacuum distillation is used at a pressure of 50-60 mbar and a temperature of 40-60 °C. After dealcoholization, cryoconcentrate is added in an amount of 20-30 g/dm³, cooling to 0 °C, clarification, and stabilization are carried out before bottling.