Abstract: Freezing and desorption method by inert gas for the separation of non-volatile and volatile aromatic compounds from wine raw material, particularly the aromatic compounds determining the aroma and flavor of final products, and the subsequent blending of fractions for the preparation of beverages with the required parameters. It is thus possible to prepare non-alcoholic (<0.5% vol. alc.) and low alcoholic (<5% vol. alc.) beverages with non-volatile and volatile aromatic compounds comparable to their content in the original wine raw material, which is not possible by the individual utilization of the given methods. By utilization of this solution it is possible to prepare also alcoholic beverages with alcohol levels higher than 5% vol.