Project title
Chromatographic de-alcoholisation of wine
Project number
SU-ChemE RP 26-01
Project leader
Prof Robbie Pott
Institution
Department of Chemical Engineering, Stellenbosch University
Start date
2026
Project description / Aim and industry relevance
The project explores chromatography as a new method for producing de-alcoholised wine while preserving desirable aroma compounds. Current methods, mainly vacuum distillation, remove not only alcohol but also key flavour volatiles, and attempts to recover these compounds are limited because they reintroduce alcohol. This study will test whether selective resins can directly separate ethanol from wine and recover flavour compounds from the resulting vacuum distillate. It will assess both the technical performance and economic feasibility of this approach.
The aim is to develop and evaluate a chromatography-based process to produce low- and no-alcohol wines with improved flavour retention compared with existing methods. The project will examine the chemical composition, sensory quality, and the overall viability of scaling the method for industry use. The global low and no-alcohol beverage market is expanding rapidly, offering significant opportunities for the wine industry. A technique that better preserves wine aroma could enable producers to create higher-quality de-alcoholised wines, differentiate products, and access new markets. If successful, this approach could provide a commercially viable alternative to current methods, thereby improving product quality and competitiveness in the wine industry.