Abstract: A method in which the storage and processing of the liquid to be dealcoholized is carried out in a dealcoholization circuit in a non-oxidizing atmosphere, partial diafiltration of this un-diluted liquid in a reverse osmosis module is carried out, an exchange of water takes place to compensate partially for the loss of volume due to the separation of the permeate, by the addition of demineralized water which is totally free from any trace of chlorine, and deaerated and natural or synthetic ingredients, not extracted from the original liquid by thermic treatment, are added to the residue. In order to obtain complete desalcoholization, preconcentration of the original liquid to be dealcoholized is carried out at a temperature of between 10.degree. and 15.degree. C. and during processing, at least one concentration, one dialfiltration and one dilution are carried out alternately. This method is mainly used to process wine, beer and cider and allows them to retain their required standards of quality and taste.

Abstract: A method to dealcoholize partially or totally wine and/or cider and apparatus to implement this method. The invention aims to permit a partial or total dealcoholization of wine and/or of cider while preserving the bouquet and the aroma of the treated product.The apparatus used comprises a vat containing the liquid to be treated, a module of reverse osmosis, and a closed circuit between these two elements to cause the liquid that is to be treated to circulate through the module and return to the tank. Mounted in this circuit are a high pressure pump and means to control and regulate the pressure, the temperature and the flow to enable the dealcoholization operation to be effected. Means are provided to inject demineralized, dechlorinated water to make up for the loss of permeate. An ingredient container is provided to mix ingredients tending to give the original bouquet and aroma back to the treated liquid. The invention is applicable to all liquids containing alcohol, particularly wine.