Abstract: A method of reducing the ethanol content of a beverage which includes ethanol and volatile component is disclosed. The method may include separating the beverage into first and second streams with the first stream including ethanol and the volatile components and the second stream including ethanol but none or little of the volatile components. The method may also include contacting the second stream with a strip solution to produce a treated second stream to reduce the ethanol concentration. The method may also include mixing the treated second stream with the first stream whereby the ethanol content of the beverage is reduced but the volatile components remain substantially unchanged.

Abstract: A method of reducing the ethanol content of a beverage which includes ethanol and volatile components: separating the beverage into first and second streams, the first stream including ethanol and the volatile components and the second stream including ethanol but none or little of the volatile components; contacting the second stream with a strip solution to produce a treated second stream to reduce the ethanol concentration thereof; and mixing the treated second stream with the first stream whereby the ethanol content of the beverage is reduced but the volatile components remain substantially unchanged.

Abstract: A method of treatment of wine to reduce the concentration of at least one predetermined component thereof including the steps of: (i) processing the wine by reverse osmosis or nanofiltration for producing a retentate and a raw permeate, the raw permeate containing the predetermined component; (ii) treating the raw permeate with at least one adsorptive medium for removing at least a portion of the predetermined component and for producing a purified permeate; and (iii) combining the retentate with the purified permeate for producing treated wine in which the predetermined component is reduced.