Method and assembly for reducing the ethanol content of alcoholic beverages

Abstract

Disclosed herein is a method of reducing the ethanol content of an alcoholic beverage (2), preferably wine. The method allows reducing the ethanol content without negatively affecting the organoleptic properties of the beverages (including in particular flavor). The method comprises providing the alcoholic beverage (2) or a fraction thereof as processing input (3) and supplying the processing input (3) to a holding tank (4). The method further comprises performing one or more osmosis cycles. The method further comprises providing a beverage product (10) from a beverage intermediate. Further disclosed herein are a beverage product produced by the method described herein, an assembly for reducing the ethanol content of an alcoholic beverage, and a use of the assembly (1) for reducing the ethanol content of an alcoholic beverage (2). Further disclosed are a computer program product and a non-transitory memory.

Description

[0001] P29236PC00 March 2026

[0002] 1 / 43

[0003] Method and Assembly for reducing the Ethanol Content of Alcoholic Beverages

[0004] FIELD OF THE INVENTION

[0005] The present disclosure relates to a method and an assembly for reducing the ethanol content of an alcoholic beverage. Further disclosed are the use of the assembly for reducing the ethanol content of an alcoholic beverage, and a beverage product. Further disclosed are a computer program product and a non-transitory memory.

[0006] BACKGROUND OF THE INVENTION

[0007] Low-alcohol or non-alcoholic beverages are becoming increasingly popular for different reasons. For example, health concerns over alcohol consumption contribute to growing awareness of the need to reduce alcohol intake. Furthermore, certain people abstain from alcohol for various other reasons, including e.g. pregnancy, medical conditions or alcohol addiction. However, removing alcohol from alcoholic beverages without negatively affecting the organoleptic properties of the beverages (including in particular flavor) remains a formidable challenge, especially in the context of wine.

[0008] Different processes are known from the prior art. Generally speaking, they involve either vacuum evaporation techniques or membrane filtration techniques. Vacuum evaporation techniques are prevalent for removing ethanol from wine and ultimately go back to the original process developed by Carl Jung who made use of a reduced pressure to decrease the boiling point of ethanol to around 35 °C. Though the vacuum evaporation techniques remove alcohol efficiently, they suffer from a range of disadvantages. In particular, the flavor of the resulting beverage is seriously distorted and, in many cases, even unpleasant. Especially when applied to wine, the vacuum evaporation techniquesP29236PC00 March 2026

[0009] 2 / 43

[0010] tend to form an off-flavor that is distinctly different from and less enjoyable than the original beverage. The off-flavor may at least in part be due to the inadvertent evaporation of certain volatile organic flavoring compounds, but also involves other more complicated processes contributing to the off-flavor.

[0011] A second technique to remove alcohol from beverages involves membrane filtration. This technique is particularly prevalent for removing alcohol from beer and is much less explored for wine. The known processes that are based on membrane filtration also suffer from a range of disadvantages, including formation of an off-flavor, especially in the case of wine and losing certain aroma groups during the filter process.

[0012] Consequently, there is a need to improve the known methods to produce low-alcohol or nonalcoholic beverages.

[0013] SUMMARY OF THE DISCLOSURE

[0014] It is the general object of the present disclosure to advance the state of the art in the field of reducing the ethanol content of an alcoholic beverage, and preferably to overcome at least some of the disadvantages of the prior art, such as the ones discussed above, fully or at least partly. Ideally, a method and an assembly would be identified that would provide low-alcohol or non-alcoholic beverages with good organoleptic properties (including e.g. one or more of the following: good flavor, good taste, good aroma and optionally also good mouthfeel), with a particular focus on taste and aroma. In certain embodiments, it may be desirable to provide low-alcohol or non-alcoholic beverages which closely mimic the organoleptic properties of their alcoholic counterparts. However, in other embodiments, it may be desirable to provide low-alcohol or non-alcoholic beverages which have good organoleptic properties in their own right.P29236PC00 March 2026

[0015] 3 / 43

[0016] The general object is achieved by the subject-matter of the independent claims. Further favorable embodiments follow from the dependent claims and the overall disclosure.

[0017] In a first aspect, the present disclosure provides a method of reducing the ethanol content of an alcoholic beverage, preferably wine. The method comprises the steps of:

[0018] a) Providing the alcoholic beverage or a fraction thereof as processing input and supplying the processing input to a holding tank;

[0019] b) Performing one or more osmosis cycles, wherein each osmosis cycle comprises the steps of:

[0020] b.i) Withdrawing a processing volume from the holding tank;

[0021] b.ii) Contacting the withdrawn processing volume with an osmosis membrane, thereby providing an ethanol-containing osmosis permeate and an osmosis retentate;

[0022] b.iii) Recycling the osmosis retentate to the holding tank, thereby providing a beverage intermediate inside the holding tank;

[0023] c) Providing a beverage product from the beverage intermediate.

[0024] It was found that using a membrane having a cutoff of less than 300 Da is particularly suitable to achieve efficient ethanol removal while still holding back important flavoring compounds and other compounds. As a result, a beverage can be obtained which has good organoleptic properties. Therefore, in some embodiments, the osmosis membrane used in the one or more osmosis cycles has a cutoff of less than 300 Da. Using a membrane having a cutoff of less than 150 Da, preferably less than 100 Da, was found to give particularly good results.P29236PC00 March 2026

[0025] 4 / 43

[0026] Particularly good results were obtained using a cutoff of 80-140 Da, preferably 100 Da. Thus, in some embodiments, the osmosis membrane has a cutoff from 80 Da to 140 Da, preferably from 85 Da to 120 Da, more preferably from 90 Da to 110 Da. In these embodiments, it was found that, surprisingly, ethanol can be removed efficiently while still preserving the aroma and taste. Furthermore, a particularly high overall process efficiency was observed for these cutoff ranges. Depending on the application, different osmosis membranes can be used. Exemplary modules include spiral wound module Veolia AF, e.g. with a cutoff of 100 Da, but as the skilled person understands, other membranes with an appropriate cutoff may be used as well.

[0027] As used herein, the term “cutoff’ in the context of membranes typically refers to a molecular weight cutoff (or MWCO) of the respective membrane. The “cutoff’ may e.g. refer to the lowest molecular weight (in Daltons) of a compound (which is typically solubilized) which is at least 90% retained by the respective membrane. In other words, at least 90% of said compound is retained by the respective membrane. The molecular weight cutoff is a conventionally used parameter that is routinely provided by suppliers for commercial membranes.

[0028] The method comprises performing one or more osmosis cycles. It is understood that the processing input is subjected to the one or more osmosis cycles. It is also understood that, after the first osmosis cycle, when the osmosis retentate has been recycled to the holding tank, the liquid contained in the holding tank is no longer identical to the original processing input. Thus, the liquid formed after the osmosis retentate of the first (and any subsequent) osmosis cycle has been recycled to the holding tank is labelled herein as beverage intermediate. In other words, the beverage intermediate is formed from the processing input through the osmosis cycles and the accompanying increasing removal of ethanol. Furthermore, it is understood that the beverage intermediate evolves with each further osmosis cycle, e.g. as ethanol is further removed with each osmosis cycle.P29236PC00 March 2026

[0029] 5 / 43

[0030] Depending on the application, different numbers of osmosis cycles may be used. In some embodiments, the method comprises performing at least two osmosis cycles, preferably at least four osmosis cycles, e.g. from five to 20 osmosis cycles, such as from five to 15 osmosis cycles. For example, in some applications, from 12 to 14 osmosis cycles may be used. It is understood that the osmosis cycles are typically performed consecutively, i.e. one after another. The indicated numbers of osmosis cycles were found to be particularly advantageous to strike a good balance between process efficiency (e.g. in the sense of high turnover) and maintaining good organoleptic properties. In particular, these numbers of osmosis cycles allow sufficient exposure to the osmosis membrane to achieve efficient ethanol removal, while also safeguarding the flavoring compounds and other components of the beverage that may be sensitive under the osmosis conditions.

[0031] The method disclosed herein provides that in step b.iii), the osmosis retentate is recycled to the holding tank, thereby providing the beverage intermediate inside the holding tank. It is understood that after recycling the osmosis retentate to the holding tank, the osmosis retentate will mix with any remaining liquid inside the holding tank, including e.g. processing input and / or beverage intermediate from a previous osmosis cycle, which were not previously withdrawn as part of the processing volume.

[0032] Depending on the application and on the scale, different processing volumes may be withdrawn during step b.i). In some embodiments, a fraction of at least 5 vol.-%, preferably from 10 vol.-% to 50 vol.-%, of a total volume of liquid contained inside the holding tank may be withdrawn. In some cases, even the entire volume of liquid contained inside the holding tank may be withdrawn.

[0033] In each osmosis cycle, the osmosis permeate is separated from the osmosis retentate. The separation of the osmosis permeate itself leads to a net concentration effect with respect to the osmosis retentate. Therefore, the process typically also comprises one orP29236PC00 March 2026

[0034] 6 / 43

[0035] more dilution steps to at least partially compensate the concentration. It would be conceivable to perform the dilution continuously. However, it was found to be particularly preferable not to dilute continuously, but to dilute only after a concentration phase of the respective osmosis cycle has been completed. Performing a respective dilution phase only after completion of the concentration phase was found to lead to enhanced aroma preservation and significantly better organoleptic properties of the ultimate beverage product were achieved. Thus, in some embodiments, at least one of the one or more osmosis cycles (preferably at least half the one or more osmosis cycles) each comprises: a concentration phase comprising steps b.i)-b.iii); and a subsequent dilution phase comprising diluting the beverage intermediate inside the holding tank with dilution water. Preferably, each osmosis cycle comprises a concentration phase comprising steps b.i)-b.iii); and a subsequent dilution phase comprising diluting the beverage intermediate inside the holding tank with dilution water.

[0036] In the embodiments described in the previous paragraph, it is understood that the respective dilution phase is performed subsequently to, i.e. after, the respective concentration phase of the same osmosis cycle. In other words, the respective dilution phase typically commences only after the respective previous concentration phase (of the respective same osmosis cycle) has been completed. For example, the respective previous concentration phase may be completed once an aspired concentration level of the osmosis retentate is reached.

[0037] In a preferred embodiment, the osmosis retentate is not diluted during the concentration phase. Preferably, the osmosis retentate is not diluted before or during entering the holding tank. In other words, the osmosis retentate is preferably supplied, during step b.iii) of the concentration phase, from the osmosis unit to the holding tank without being diluted in between. Preferably, no dilution water is supplied to the holding tank during the concentration phase.P29236PC00 March 2026

[0038] 7 / 43

[0039] It was found to be particularly advantageous to control the volume of dilution water added to the beverage intermediate for dilution independently of the amount of osmosis permeate previously separated from the osmosis retentate. For example, it was found to be particularly advantageous to add less dilution water to the osmosis retentate than was previously separated as osmosis permeate, at least for some of the osmosis cycles, in particular some of the earlier osmosis cycles. Adding less dilution water - or, more generally, controlling the volume of dilution water independently of the volume of osmosis permeate previously separated from the osmosis retentate - was, surprisingly, found to ensure high organoleptic properties. In particular, the formation of unpleasant or awkward off-flavors was avoided. More specifically, it was found to be particularly advantageous to add less dilution water than previously removed in order to avoid unnecessary dilution, and therefore increase process efficiency by providing a more concentrated intermediate mixture which can then be subjected to osmosis more efficiently, while still maintaining good organoleptic properties.

[0040] Thus, in some embodiments, in at least one of the one or more osmosis cycles (e.g. in at least two of the osmosis cycles, such as in at least half of the osmosis cycles), a volume of the dilution water added to the beverage intermediate for dilution is different from, e.g. smaller than, a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle. Preferably, in some embodiments, in at least the first two osmosis cycles, a volume of the dilution water added to the beverage intermediate for dilution is different from, e.g. smaller than, a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle.

[0041] Smaller than, as used in the previous paragraph, may refer to different ranges. In some embodiments, in at least one of the one or more osmosis cycles (e.g. in at least two of the osmosis cycles, such as in at least half of the osmosis cycles), the volume of theP29236PC00 March 2026

[0042] 8 / 43

[0043] dilution water added to the beverage intermediate for dilution is at least 5 vol.-%, preferably at least 10 vol.-%, smaller with respect to a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle.

[0044] It was found to be particularly advantageous to add a relatively smaller volume of dilution water in the first osmosis cycle and optionally also in the second osmosis cycle. Thus, in some embodiments, in a first osmosis cycle, a volume of the dilution water added to the beverage intermediate for dilution is different from, e.g. smaller than, a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle. Furthermore, in some embodiments, in the first osmosis cycle and in a second osmosis cycle, a volume of the dilution water added to the beverage intermediate for dilution is different from, e.g. smaller than, a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle.

[0045] Depending on the application, different dilution water sources may be used. For example, it would be conceivable to use commercially available, food-grade water as dilution water. However, it was found to be particularly preferably to make use of dilution water having a conductance of less than 100 S, preferably less than 50 S, more preferably less than 25 S, even more preferably from 5 S to 15 S. It was found that dilution water having a conductance within these ranges provides beverage products with good taste profiles. Without wishing to be bound to a theory, a possible explanation could involve the absence of large amounts of ions, which could otherwise have an impact on the flavor of the beverage product.

[0046] In some embodiments, the dilution water is derived from the osmosis permeate. For example, the method may comprise removing ethanol from the osmosis permeate, thereby obtaining an ethanol-free fraction of the osmosis permeate, which may be used as dilution water. In some embodiments, the method comprises distilling the osmosis permeate,P29236PC00 March 2026

[0047] 9 / 43

[0048] thereby obtaining an ethanol-containing distillate and an ethanol-free distillation residue, and using the ethanol-free distillation residue as dilution water.

[0049] Regardless of the explanation, the dilution water can be provided in different ways. For example, in some embodiments, the dilution water has been purified by reverse osmosis. Depending on the application, the same osmosis unit or different osmosis units may be used for providing the dilution water and for subjecting the processing input to the one or more osmosis cycles. For example, in some embodiments, the osmosis unit used for subjecting the processing input to the one or more osmosis cycles may also be used to provide the dilution water, e.g. by first generating the dilution water and subsequently processing the processing input. For example, the dilution water may be stored in a dilution unit after having been generated.

[0050] In the method disclosed herein, the processing input is subjected to one or more osmosis cycles. Depending on the application, different osmosis techniques may be used. In typical embodiments, at least one of the one or more osmosis cycles is a reverse osmosis cycle. Preferably, the one or more osmosis cycles are reverse osmosis cycles. As the skilled person understands, reverse osmosis typically makes use of a semi-permeable membrane and typically applies pressure to overcome osmotic pressure. Typically, in the method of the present disclosure, at least ethanol and water are removed from other components through reverse osmosis.

[0051] Depending on the application, different pressures may be used for the one or more reverse osmosis cycles. For example, in some embodiments, a pressure of at least 5 bar, more preferably at a pressure from 8 bar to 50 bar, even more preferably at a pressure from 11 bar to 35 bar, is applied during each reverse osmosis cycle. Pressures within these ranges were found to be particularly useful for removing ethanol from wine and, in particular, allowed high organoleptic quality to be achieved. It is understood that theP29236PC00 March 2026

[0052] 10 / 43

[0053] pressure ranges as defined in this paragraph refer to the pressure applied during the respective reverse osmosis cycle.

[0054] Depending on the application, different pressure profiles can be applied across the one or more reverse osmosis cycles. For example, it would be conceivable to apply an essentially constant pressure during all of the one or more reverse osmosis cycles. However, for balancing efficient ethanol removal and preserving the aroma of the beverage, it was found to be preferable to decrease the pressure over the different reverse osmosis cycles. For example, in some embodiments, the pressure applied during at least one of the one or more reverse osmosis cycles is higher than the pressure applied during a subsequent reverse osmosis cycle. In some embodiments, the pressure applied during each of the one or more reverse osmosis cycles may decrease from each reverse osmosis cycle to each subsequent reverse osmosis cycle. More broadly, it is also possible for the pressure to decrease across all reverse osmosis cycles, or to decrease only across some of the reverse osmosis cycles. Thus, for example, in some embodiments, for at least two reverse osmosis cycles of the one or more osmosis cycles (e.g. for at least four reverse osmosis cycles of the one or more osmosis cycles, particularly for at least six reverse osmosis cycles of the one or more osmosis cycles, e.g. for all of the one or more reverse osmosis cycles), the pressure applied during the at least two reverse osmosis cycles (respectively during the at least four reverse osmosis cycles, respectively during the at least six reverse osmosis cycles, respectively during all of the reverse osmosis cycles) is decreased from each respective reverse osmosis cycle to each subsequent reverse osmosis cycle.

[0055] It is understood that applying a certain pressure during the one or more reverse osmosis cycles leads to a certain flux of the ethanol-containing osmosis permeate. The flux may for example refer to a volume of the osmosis permeate that is generated overtime duringP29236PC00 March 2026

[0056] 11 / 43

[0057] the osmosis cycles per surface area of the osmosis membrane. Depending on the application, the process control may involve either setting a target pressure profile to be followed (which then leads to a certain flux of osmosis permeate), or setting a target flux profile (and then monitoring the flux of the osmosis permeate over time and adjusting the pressure such that the target flux is reached and maintained over time). In some embodiments, the method of the present disclosure comprises applying a target pressure profile during the one or more reverse osmosis cycles. These embodiments have the advantage that they are relatively easy to perform and that conventional machines and operation systems may be used. However, it was found that particularly efficient ethanol removal can be achieved if instead a target flux profile is identified, and the pressure is adjusted such that the target flux profile is followed. Without wishing to be bound to a theory, it could be that efficient ethanol removal at the outset of a reverse osmosis operation requires a weaker pressure for high permeate flux, while an increasingly high pressure may be required to maintain a given permeate flux as the osmosis operation progresses and a certain volume has already been contacted with the osmosis membrane. Regardless of the underlying explanation, it was observed that at least in some applications, ethanol removal is optimal at certain fluxes. Thus, to maintain said optimal flux overtime, the pressure may need to be varied, or at least it is primarily the flux that is predetermined and the pressure would then be adjusted accordingly so as to reach the target flux.

[0058] In some embodiments, the method of the present disclosure (according to any of the embodiments described herein) comprises monitoring a flux of the osmosis permeate, and adjusting a pressure applied during the one or more osmosis cycles such that the monitored flux of the osmosis permeate matches a predetermined flux profile. For example, in some embodiments, the predetermined flux profile comprises a target flux of the osmosis permeate lying in a range from 1 L I (m2■ h) to 7 L / (m2■ h), preferably from 2.5 L / (m2■ h) to 6 L / (m2■ h). Target flux means that the pressure is adjusted such that the monitored flux matches the target flux.P29236PC00 March 2026

[0059] 12 / 43

[0060] The flux (of the osmosis permeate), as used in this context, refers to the volume (in L) of the osmosis permeate that is being generated per area (in m2) of the osmosis membrane and per hour (h). The flux may be measured at different positions. For example, the flux of the osmosis permeate may be a flux of the osmosis permeate flowing out of the osmosis membrane, or a flux of the osmosis permeate leaving the osmosis unit.

[0061] Depending on the application, the one or more osmosis cycles (which may e.g. be reverse osmosis cycles) may be performed at different temperatures. In some embodiments, during at least one of the osmosis cycles, the processing input is maintained at a temperature of at least 15.5 °C, preferably from 16.0 °C to 23.0 °C, more preferably from 17.0 °C to 22.0 °C, even more preferably from 17.5 °C to 21.5 °C, even more preferably from 18.0 °C to 21.0 °C, even more preferably from 19.0 °C to 20.0 °C. These ranges may optionally also apply to at least haft of the one or more osmosis cycles, more preferably to all of the reverse osmosis cycles. Thus, in some embodiments, during at least half of all osmosis cycles, the processing input is maintained at a temperature of at least 15.5 °C, preferably from 16.0 °C to 23.0 °C, more preferably from 17.0 °C to 22.0 °C, even more preferably from 17.5 °C to 21.5 °C, even more preferably from 18.0 °C to 21.0 °C, even more preferably from 19.0 °C to 20.0 °C. In some embodiments, during all osmosis cycles, the processing input is maintained at a temperature of at least 15.5 °C, preferably from 16.0 °C to 23.0 °C, more preferably from 17.0 °C to 22.0 °C, even more preferably from 17.5 °C to 21.5 °C, even more preferably from 18.0 °C to 21.0 °C, even more preferably from 19.0 °C to 20.0 °C.

[0062] The temperature ranges outlined in the previous paragraph were found to be particularly beneficial for removing ethanol from wine. In particular, these temperature ranges allowed to preserve the aroma of the wine and to prevent awkward or unpleasant off-aro-mas or off-flavors.P29236PC00 March 2026

[0063] 13 / 43

[0064] In the method disclosed herein, the alcoholic beverage or a fraction thereof is provided as processing input, and this processing input is subsequently subjected to the one or more osmosis cycles. Thus, depending on the application, the processing input may e.g. essentially consist of the alcoholic beverage, or of a fraction thereof. It was found that e.g. for white wine or rose wine, it may be possible to provide the alcoholic beverage as processing input. The approach may also be chosen for at least some types of red wine.

[0065] Depending on the application and on the type of wine, it can be advantageous to provide a fraction of the alcoholic beverage as processing input. This was for example found to give improved results and better taste for at least some types of red wine. Although this was found to be particularly beneficial for certain types of red wine in order to safeguard the aroma and avoid off-flavors, a fractioning can also be employed for other beverages. Generally speaking, fractioning may be employed to (temporarily) separate off delicate components of the beverage from the processing input (which is subjected to the one or more osmosis cycles), thereby ensuring that the delicate components are not subjected to the one or more osmosis cycles. This may ensure that the delicate components are left intact and unharmed. For example, without wishing to be bound to a theory, it is hypothesized that the polyphenols (e.g. tannins) of red wine are delicate and it may be desirable to separate them from the processing input, thereby preserving their aroma and flavor.

[0066] Thus, generally, in some embodiments, step a) of the method described herein may comprise fractioning the alcoholic beverage into a first fraction and a second fraction. The first fraction forms the processing input. The second fraction may e.g. comprise polyphenols and / or other components of the alcoholic beverage. The first fraction typically comprises ethanol because the ethanol or a portion thereof may subsequently be removed using the one or more osmosis cycles. However, depending on how the fractioning is performed, the second fraction may optionally also comprise ethanol. Thus, it canP29236PC00 March 2026

[0067] 14 / 43

[0068] be beneficial to repeat the fractioning, followed by the osmosis cycles, as will be described in detail further below.

[0069] The second fraction may e.g. comprise polyphenols and may therefore optionally be labelled as polyphenol fraction. In these embodiments, depending on the application, the first fraction may e.g. be essentially free of polyphenols. Thus, in these embodiments, the first fraction may optionally be labelled as non-polyphenol fraction.

[0070] It is understood that as used herein, fractioning may refer to any separation process that allows separating the alcoholic beverage into the first fraction and the second fraction as described herein. It may, e.g., involve separation by size, for example by using a membrane having a certain pore size. It is understood that mild fractioning conditions are preferred in order to preserve delicate aroma compounds and flavor compounds. Thus, fractioning, as used herein, is typically not to be understood in the sense of fractional distillation. In other words, the fractioning typically does not comprise fractional distillation.

[0071] Depending on the application, different fractioning approaches and techniques may be used. In some embodiments, the alcoholic beverage is fractioned such that a ratio by volume of the alcoholic beverage to the second fraction is lower than 10, preferably lower than 5, more preferably lower than 2.0, even more preferably from 1.05 to 1.50, even more preferably from 1.15 to 1.30. These ratios were found to be a good balance between process efficiency and high organoleptic quality of the end product.

[0072] Depending on the application, the fractioning may be performed at different temperatures. It was found to be advantageous, particularly for wine applications, to perform the fractioning at a temperature of 16-21 °C, e.g. 17-20 °C, preferably 18-20 °C. Thus, inP29236PC00 March 2026

[0073] 15 / 43

[0074] some embodiments, the fractioning of the alcoholic beverage is performed at a temperature from 16 °C to 21 °C, preferably from 17 °C to 20 °C, more preferably from 18 °C to 20 °C.

[0075] Depending on the application, different fractioning techniques may be used. In some embodiments, the fractioning of the alcoholic beverage comprises contacting the alcoholic beverage with a fractioning membrane, thereby providing the first fraction as permeate and the second fraction as retentate. The fractioning membrane may e.g. have a cutoff from 120 Da to 500 Da, preferably from 150 Da to 300 Da. These cutoff ranges were found to provide a beneficial balance between preservation of flavor and aroma, and high process efficiency. In particular, the cutoff ranges are sufficiently low to allow the delicate compounds to be retained, but sufficiently high to allow high process efficiency.

[0076] In some embodiments, the fractioning membrane has a minimum rejection of 98% on 2’000 ppm MgSO4at 25 °C and 110 psi operating pressure.

[0077] Furthermore, in some embodiments, during the fractioning, the alcoholic beverage is contacted with the fractioning membrane at a pressure from 11 bar to 35 bar, preferably from 15 bar to 25 bar, more preferably from 18 bar to 20 bar. These pressure ranges were found to provide a beneficial balance between preservation of flavor and aroma, and high process efficiency.

[0078] Depending on the application, the first fraction and the second fraction may have different fates. In a typical embodiment, the beverage intermediate (which is formed from the first fraction) and the second fraction are ultimately recombined. In some embodiments, step c) further comprises combining the beverage intermediate with the second fraction, thereby providing the beverage product.P29236PC00 March 2026

[0079] 16 / 43

[0080] Depending on the application, it may be desirable to limit the amount of time during which the second fraction is isolated from the first fraction (respectively from the osmosis re-tentate). For example, in the case of delicate components, the components may be prone to decomposition processes, e.g. oxidation, over time. Such decomposition processes may be faster if the concentration of the delicate components is higher, as may be the case in the second fraction. In some embodiments, a time period from fractioning of the alcoholic beverage into the first fraction and the second fraction to combining the second fraction with the beverage intermediate is less than 30 hours, preferably less than 20 hours, more preferably less than 13 hours. During these time periods, the second fraction may, for example, be kept at a temperature of less than 25 °C, e.g. less than 22 °C. This could be advantageous to minimize decomposition processes. However, it could also be advantageous to keep the second fraction during these time periods at 20 °C to 28 °C, preferably 23 °C to 26 °C. This could be advantageous to avoid formation of off-flavors.

[0081] Depending on the application, where the fractioning described above is employed, it may be sufficient to fraction the beverage once, or it could be beneficial to repeat the fractioning, e.g. because the second fraction typically also comprises ethanol and therefore, combining the ethanol-deficient beverage intermediate with the second fraction would lead to a beverage product that has a reduced alcohol content but that is not alcohol-free. In other words, it may be desirable, after recombining the second fraction with the beverage intermediate, to fraction the resulting mixture yet again and repeat the one or more osmosis cycles. It was found that this approach is particularly mild and gentle, especially for red wine applications, and allows to protect and maintain the organoleptic properties, in particular the aroma and taste, of the beverage, especially wine such as red wine. For example, the sequence of steps a) and b) may optionally be repeated at least two times, e.g. at least three times, or even at least four times.P29236PC00 March 2026

[0082] 17 / 43

[0083] Thus, in some embodiments, a repetition sequence consisting of steps a) and b) is repeated at least two times, preferably at least four times, wherein in the second and each optional subsequent repetition of step a), the beverage intermediate provided in the respective previous repetition sequence and the second fraction of the respective previous repetition sequence are combined to form a mixture and said mixture is fractioned into the first fraction and the second fraction. It is understood that steps a) and b) are repeated one after the other, i.e. e.g. in the case of exactly four repetitions, the overall sequence of the process would be: a)-b)-a)-b)-a)-b)-a)-b)-c). It is also understood that, as explained above, the first iteration of step a) differs slightly from the second, the third and the fourth iteration of step a) in that in the first iteration, the alcoholic beverage is fractioned, while in the second, third and fourth iteration, the mixture obtained from combining the beverage intermediate of the respective previous repetition sequence and the second fraction of the respective previous repetition sequence is fractioned. In some embodiments, the repetition sequence consisting of steps a) and b) is repeated from two times to six times, which was found to provide optimal results in at least some applications, e.g. red wine applications. However, it is understood that depending on the desired alcohol content of the final beverage product and the alcohol content of the initial alcoholic beverage, other repetitions may be chosen.

[0084] Depending on the application, the method described herein may be used for different beverages. For example, in some embodiments, the alcoholic beverage has an ethanol content from 3 vol.-% to 70 vol.-%, e.g. from 3 vol.-% to 50 vol.-%, such as from 3 vol.-% to 30 vol.-%, preferably from 5 vol.-% to 16 vol.-%, more preferably from 9 vol.-% to 15 vol.-%.

[0085] Irrespective of the specific ethanol content, the alcoholic beverage may e.g. be selected from one or more of the following: wine, sparkling wine, fruit wine, beer, cider, spirit or liqueur, preferably wine. For example, the alcoholic beverage may be selected from oneP29236PC00 March 2026

[0086] 18 / 43

[0087] or more of the following: red wine, white wine, rose wine or orange wine. Optionally, the alcoholic beverage may be a fortified wine such as port, sherry, vermouth or madeira.

[0088] Wine, as used herein, may e.g. refer to still wine. However, wine may at least in some embodiments also refer to sparkling wine, although still wine is generally preferred.

[0089] In some embodiments, the alcoholic beverage is a fermented alcoholic beverage.

[0090] Although the process described herein is particularly advantageous for wine applications, it can also be used for other alcoholic beverages, such as spirits (for example whiskey, whisky, vodka, rum, gin, tequila or brandy) or liqueur (e.g. baileys, grand marnier, amaretto, kahlua, cointreau).

[0091] The process described herein allows to remove ethanol from alcoholic beverages. Depending on the application, it may be desirable to remove the ethanol entirely or only partially. Thus, depending on the application, the beverage product may have different final ethanol contents. For example, in some embodiments, the beverage product may have an ethanol content of less than 10 vol.-%. In some embodiments, the beverage product has an ethanol content of less than 7 vol.-%, e.g. less than 1 vol.-%, preferably less than 0.5 vol.-%, more preferably less than 0.2 vol.-%, even more preferably 0.05 vol.-% or less. It is understood that the ethanol content of the beverage product may e.g. be influenced by the number of osmosis cycles, among other possible factors. Thus, in some embodiments, the number of osmosis cycles is chosen such that the ethanol content of the beverage product is less than 10 vol.-%, preferably less than 7 vol.-%, e.g. less than 1 vol.-%, preferably less than 0.5 vol.-%, more preferably less than 0.2 vol.-%, even more preferably 0.05 vol.-% or less. Typically, the beverage product has an ethanol content that is lower than the ethanol content of the alcoholic beverage.P29236PC00 March 2026

[0092] 19 / 43

[0093] In a second aspect, the present disclosure provides a beverage product produced by the method according to any one of the embodiments of the method described herein.

[0094] The beverage product may e.g. have an ethanol content of less than 10 vol.-%. For example, in some embodiments, the beverage product has an ethanol content of less than 7 vol.-%, e.g. less than 1 vol.-%, preferably less than 0.5 vol.-%, more preferably less than 0.2 vol.-%, even more preferably 0.05 vol.-% or less.

[0095] In some embodiments, the beverage product is low-ethanol wine or essentially ethanol-free wine.

[0096] In some embodiments, a concentration of sugars and / or a concentration of polyphenols and / or a concentration of acids in the beverage product is higher than in the alcoholic beverage (from which the beverage product was made). In some embodiments, e.g. the concentration of sugars and / or the concentration of polyphenols may be increased. In some embodiments, the concentration of acids, the concentration of polyphenols and the concentration of sugars in the beverage product may all be higher than in the alcoholic beverage.

[0097] In a third aspect, the present disclosure provides an assembly for reducing the ethanol content of an alcoholic beverage. The assembly comprises a holding tank configured for receiving and holding a processing input provided from the alcoholic beverage or a fraction thereof. The holding tank comprises a first inlet. The holding tank may further comprise a first outlet configured for withdrawing a processing volume from the holding tank.

[0098] The first inlet may e.g. be used to supply the osmosis retentate to the holding tank, as will be explained later. Irrespective of the nature of the first inlet, the assembly may optionally also comprise a second inlet for receiving the processing input. The first inlet andP29236PC00 March 2026

[0099] 20 / 43

[0100] the second inlet of the holding tank may optionally be separate from each other, or they may be identical, i.e. e.g. a single inlet fulfilling both functions.

[0101] The assembly may optionally comprise a second outlet, e.g. for withdrawing the beverage intermediate from the holding tank. Depending on the application, the first outlet and the second outlet of the holding tank may optionally be separate from each other, or they may be identical, i.e. e.g. a single outlet fulfilling both functions.

[0102] The assembly further comprises an osmosis unit configured for performing one or more osmosis cycles. The osmosis unit comprises an inlet fluidically interconnected by a first conduit of the assembly with the first outlet of the holding tank. The osmosis unit further comprises an osmosis membrane separating a retentate side of the osmosis unit from a permeate side of the osmosis unit. Preferably, the osmosis membrane of the osmosis unit has a cutoff of less than 300 Da. For example, the osmosis membrane of the osmosis unit may have a cutoff from 80 Da to 140 Da, preferably from 85 Da to 120 Da, more preferably from 90 Da to 110 Da.

[0103] In some embodiments, the osmosis membrane has an average rejection of 99.5% on 2’000 ppm NaCI at 25°C and 225 psi operating pressure.

[0104] The osmosis unit further comprises an osmosis unit pressure source fluidically interconnected with the retentate side. The osmosis unit pressure source is preferably configured for applying a pressure of at least 15 bar, preferably at least 25 bar, more preferably at least 35 bar, to the permeate side of the osmosis unit.

[0105] The osmosis unit further comprises a permeate outlet arranged on the permeate side of the osmosis unit. The osmosis unit further comprises a retentate outlet arranged on the retentate side of the osmosis unit and being fluidically interconnected by a second conduit of the assembly with the first inlet of the holding tank. Thus, the second conduit isP29236PC00 March 2026

[0106] 21 / 43

[0107] configured for recycling an osmosis retentate to the holding tank, thereby providing a beverage intermediate inside the holding tank.

[0108] The assembly further comprises a control unit configured for operating the assembly. Depending on the application, the assembly may comprise a single control unit or multiple control units. For example, the assembly may comprise a first control unit performing a first group of operations, and a second control unit performing a second group of operations.

[0109] In preferred embodiments, the control unit is configured for operating the assembly according to the method as described herein, including in particular the method according to any one of the embodiments described herein in the context of the first aspect. In other words, in these embodiments, when the assembly is operated, the method as described herein is performed on the assembly.

[0110] In typical embodiments, the assembly further comprises a dilution unit configured for supplying dilution water to the holding tank. Thereby, for example, a beverage intermediate inside the holding tank may be diluted.

[0111] As outlined in detail further above, it was found to be preferable not to dilute continuously but instead to dilute only after a concentration phase of the respective osmosis cycle has been completed. Thus, in some embodiments, the assembly is configured for recycling, during a concentration phase of each osmosis cycle, an osmosis retentate from the osmosis unit to the holding tank, thereby forming a beverage intermediate inside the holding tank; wherein the dilution unit is configured for diluting, during a dilution phase of each osmosis cycle subsequent to the concentration phase of the respective osmosis cycle, the beverage intermediate inside the holding tank with dilution water. For example,P29236PC00 March 2026

[0112] 22 / 43

[0113] the assembly may be configured for supplying the dilution water to the holding tank after the osmosis retentate has entered the holding tank.

[0114] In some embodiments, the assembly is configured such that the osmosis retentate is not diluted before entering the holding tank. Preferably, the assembly is configured such that the osmosis retentate is not diluted before or during entering the holding tank. It is understood that once the osmosis retentate has entered the holding tank, i.e. once the entering has been completed, the beverage intermediate is obtained which may then be diluted with the dilution water.

[0115] As outlined in further detail above, it was found to be preferable to control the volume of dilution water added to the holding tank independently of the volume of osmosis permeate previously separated. Thus, in some embodiments, the control unit is configured to control a volume of the dilution water added to the holding tank for dilution independently of a volume of the osmosis permeate previously separated (i.e. during the respective same osmosis cycle) from the osmosis retentate in the osmosis unit.

[0116] In some embodiments, the assembly further comprises a flux meter configured for measuring a flux of the osmosis permeate. For example, the assembly (e.g. the control unit in particular) may be configured such that a pressure applied by the osmosis unit pressure source is adjusted such that the flux of the osmosis permeate measured bythe flux meter matches a predetermined flux profile.

[0117] In some embodiments, the dilution unit is configured to provide the dilution water with a conductance of less than 100 S, preferably less than 50 S, more preferably less than 25 S, even more preferably from 5 S to 15 S. For example, the dilution unit may comprise a dilution reverse osmosis unit for providing the dilution water. Depending on the application, the dilution reverse osmosis unit may be separate from the osmosis unit used forP29236PC00 March 2026

[0118] 23 / 43

[0119] the one or more osmosis cycles. However, it is also conceivable to us the osmosis unit for both purposes. For example, in a preparation procedure, the osmosis unit may be used to obtain dilution water, which may then be stored. Subsequently, the osmosis unit may then be used to perform the one or more osmosis cycles, where the stored dilution water is used for dilution.

[0120] In some embodiments, the assembly further comprises a fractioning unit configured for fractioning the alcoholic beverage into a first fraction forming the processing input, and a second fraction comprising polyphenols. The fractioning unit may for example comprise a first outlet (which may e.g. be a permeate outlet) fluidically interconnected to the second inlet of the holding tank. Thus, the fractioning unit may supply the processing input to the holding tank.

[0121] The fractioning unit may further comprise a fractioning membrane, which is typically a nanofiltration membrane. The fractioning membrane is typically different from the osmosis membrane of the osmosis unit. For example, the fractioning membrane typically has a higher cutoff than the osmosis membrane of the osmosis unit.

[0122] The fractioning membrane of the fractioning membrane typically separates a first side of the separation unit from a second side of the separation unit. The first side may for example be a permeate side of the fractioning unit, and the second side may for example be a retentate side of the fractioning unit.

[0123] The first outlet of the fractioning unit is typically arranged on the first side of the fractioning unit, and the second outlet of the fractioning unit is typically arranged on the second side of the fractioning unit. In some embodiments, the first outlet of the fractioning unit may be labelled as permeate outlet of the fractioning unit (which is then arranged on the permeate side of the fractioning unit), and the second outlet of the fractioning unit mayP29236PC00 March 2026

[0124] 24 / 43

[0125] be labelled as retentate outlet of the fractioning unit (which is then arranged on the re-tentate side of the fractioning unit).

[0126] The separation unit may be used for fractioning the alcoholic beverage, which has the benefits and advantages of allowing to preserve certain components of the alcoholic beverage, as explained in detail above. After combining the beverage intermediate and the second fraction previously separated, the resulting mixture may e.g. be provided as beverage product, or it may be recycled back to the fractioning unit, as explained in detail above.

[0127] In some embodiments, the assembly further comprises a combining unit fluidically interconnecting the second outlet of the fractioning unit with the second outlet of the holding tank. Thus, the combining unit is configured for combining the beverage intermediate and the second fraction. Depending on the application, the combining unit may comprise one or more combining conduits and / or a combining receptacle. As an example, the combining unit may comprise a first combining conduit, a second combining conduit and a combining receptacle. The first combining conduit may fluidically interconnect the second outlet of the fractioning unit with the combining receptacle, and a second combining conduit may fluidically interconnect the second outlet of the holding tank with the combining receptacle.

[0128] In some embodiments, the assembly may further comprise a fractioning repeat conduit fluidically interconnecting the combining unit with an inlet of the fractioning unit.

[0129] In a fourth aspect, the present disclosure provides the use of the assembly according to any one of the embodiments described herein for reducing the ethanol content of an alcoholic beverage, such as wine. Selected embodiments of the wine that can be used are described further below in the context of the first and second aspect of the disclosure.P29236PC00 March 2026

[0130] 25 / 43

[0131] In a fifth aspect, the present disclosure provides a computer program product comprising computer program code which, when executed by a control unit of an assembly for reducing the ethanol content of an alcoholic beverage, causes the assembly to perform the method as described herein. It is understood that the method as described herein includes in particular any of the embodiments described herein in the context of the first aspect of the present disclosure.

[0132] In some embodiments, the computer program code may be executed by the control unit of the assembly as described herein. Thus, in some embodiments, the computer program product comprises computer program code which, when executed by the control unit of the assembly as described herein, causes the assembly to perform the method as described herein. It is understood that the assembly as described herein includes in particular any of the embodiments described herein in the context of the third aspect of the present disclosure, and that the method as described herein includes in particular any of the embodiments described herein in the context of the first aspect of the present disclosure.

[0133] The present disclosure also relates to a non-transitory memory comprising computer program code which, when executed by a control unit of an assembly for reducing the ethanol content of an alcoholic beverage, causes the assembly to perform the method as described herein. It is understood that the method as described herein includes in particular any of the embodiments described herein in the context of the first aspect of the present disclosure.

[0134] In some embodiments, the computer program code may be executed by the control unit of the assembly as described herein. Thus, in some embodiments, the non-transitory memory comprises computer program code which, when executed by the control unit ofP29236PC00 March 2026

[0135] 26 / 43

[0136] the assembly as described herein, causes the assembly to perform the method as described herein. It is understood that the assembly as described herein includes in particular any of the embodiments described herein in the context of the third aspect of the present disclosure, and that the method as described herein includes in particular any of the embodiments described herein in the context of the first aspect of the present disclosure.

[0137] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosure pertains. Although any methods and materials similar to or equivalent to those described herein can be used in the practice or testing of the present disclosure, the preferred methods and materials are described herein.

[0138] As used herein, aroma relates to the senses generated inside the nose of a consumer and includes, in particular, smell. Taste relates to the senses generated inside the mouth. Flavor refers to the convergence of aroma and taste. More broadly, organoleptic properties include aspects of a beverage that are apprehended via any sense, including aroma, taste and also sight.

[0139] The present disclosure (hereinbefore and hereinafter) is discussed in the context of different aspects and embodiments to facilitate understanding of the disclosure. However, the present document is to be understood as a unified disclosure. In particular, although some embodiments are discussed in the context of a particular aspect, they are nevertheless to be understood generally as embodiments of the present disclosure and, as such, generally also extend to and apply to other aspects of the present disclosure, unless it is clearly specified otherwise or unless the context dictates otherwise.P29236PC00 March 2026

[0140] 27 / 43

[0141] It is to be understood that both the foregoing general description and the following detailed description present embodiments, and are intended to provide an overview or framework for understanding the nature and character of the disclosure. In the description, reference is made to the accompanying drawings, which form a part hereof and in which there is shown byway of illustration, not limitation, embodiments of the disclosure. The description of preferred embodiments is not intended to limit the disclosure to cover all modifications, equivalents and alternatives. Reference should therefore be made to the claims recited herein for interpreting the scope of the disclosure.

[0142] BRIEF DESCRIPTION OF THE DRAWINGS

[0143] The present disclosure will be more fully understood from the detailed description given herein below and the accompanying drawings, which should not be considered limiting to the disclosure described in the appended claims.

[0144] Fig. 1 illustrates a flow diagram for embodiment of the process described herein in which the ethanol content of white wine, rose wine or a certain type of red wine is reduced;

[0145] Fig. 2 illustrates a flow diagram for embodiment of the process described herein in which the ethanol content of red wine is reduced;

[0146] Fig. 3 illustrates an embodiment of the assembly disclosed herein;

[0147] Fig. 4 illustrates a further embodiments of the assembly disclosed herein, which further comprises a fractioning unit, a combining unit and a fractioning repeat conduit.P29236PC00 March 2026

[0148] 28 / 43

[0149] DETAILED DESCRIPTION

[0150] Reference will now be made in detail to certain embodiments, examples of which are illustrated in the accompanying drawings, in which some, but not all features are shown. Indeed, embodiments disclosed herein may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will satisfy applicable legal requirements. Whenever possible, like reference numbers will be used to refer to like components or parts.

[0151] Figures 1 and 2 illustrate flow diagrams for embodiment of the process described herein in which the ethanol content of wine is reduced. Fig. 1 illustrates a general example of the process described herein. For illustration purposes, this process is described in the context of wine (such as white wine, rose wine or red wine). Fig. 2 illustrates a further variant which differs from the process of Fig. 1 in that it involves an additional fractioning step. The process illustrated in Fig. 2 may be used for different beverages and is for example particularly suitable for red wine, in particular red wine resulting from a long maceration period of the mash.

[0152] With reference to Fig. 1, the illustrated process starts with providing (S1) a wine (e.g. a white wine, a rose wine or a certain type of red wine) as processing input. In other words, in the illustrated variant, there is no need to fraction the wine.

[0153] With reference to Fig. 2, by contrast, the illustrated process starts with fractioning (S1) the wine (e.g. the red wine resulting from a long maceration period of the mash) using spiral wound module Veolia DK. The wine is fractioned at a pressure from 18 bar to 20 bar and at a temperature from 18 °C to 20 °C, which leads to a retentate (which is typically red) and a permeate (which is typically colorless or pale yellow). The fractioning may for example be performed such that a concentration factor of 1.25 is achieved,P29236PC00 March 2026

[0154] 29 / 43

[0155] where the concentration factor refers to the volume of permeate product divided by the volume of retentate. The permeate obtained (also called first fraction) is then used as processing input for the subsequent osmosis cycles. The retentate (also called second fraction) is temporarily stored, preferably for less than 13 h and preferably at 20-25 °C, before it is ultimately combined with the other fraction again, as will be described later.

[0156] With reference to Figs. 1 and 2, the respective processing input is subjected to multiple reverse osmosis cycles, using a spiral wound module Veolia AF and a cutoff of 100 Da. The pressure applied during the reverse osmosis cycles is typically chosen to be between 11 bars and 35 bars, which was found to balance processing efficiency and high organoleptic quality of the beverage product. More specifically, as an illustrative example, during the first six reverse osmosis cycles, the pressure may be steadily decreased from each cycle to each subsequent cycle, and for the seventh and each subsequent reverse osmosis cycle, the pressure applied may optionally remain the same or may be varied. Other cycling and pressure profiles, as well as a different total number of cycles may also be used.

[0157] During the reverse osmosis cycles, the temperature is preferably controlled to be from 19.0 °C to 20.0 °C, e.g. 19.5 °C. This temperature range was found to be particularly advantageous to balance process efficiency and high organoleptic quality of the beverage product. For example, when employing lower temperatures, it may be necessary to employ more osmosis cycles.

[0158] More specifically, during a concentration phase of each reverse osmosis cycle, a processing volume is withdrawn from a holding tank and the withdrawn processing volume is then contacted with the osmosis membrane, thereby providing an ethanol-containing osmosis permeate and an osmosis retentate, as will also be described in further detail below. The osmosis retentate is subsequently recycled to the holding tank to form aP29236PC00 March 2026

[0159] 30 / 43

[0160] beverage intermediate. The beverage intermediate is then diluted, in a subsequent dilution phase of the respective osmosis cycle, with dilution water. It was found to be advantageous to use dilution water having a conductance of less than 100 S, preferably less than 50 S, more preferably less than 25 S, even more preferably from 5 S to 15 S. Such dilution water may e.g. be obtained through reverse osmosis, but other methods are also available.

[0161] It was found to be advantageous to add the dilution water to the beverage intermediate in a dilution phase only after the previous concentration phase, as explained in further detail above.

[0162] Upon recycling the osmosis retentate back to the holding tank, a beverage intermediate is provided inside the holding tank. The absolute ethanol content of (i.e. the absolute amount of ethanol molecules in) the beverage intermediate inside the holding tank is continually decreased with each reverse osmosis cycle.

[0163] The total number of reverse osmosis cycles ultimately depends on various factors, including the desired ethanol content of the beverage product. For example, where alcohol-free wine is desired, the reverse osmosis cycles may optionally be repeated until the ethanol content is less than 0.5 vol.-%, or even less than 0.05 vol.-%. In other variants in which low-alcohol wine may be desirable, less reverse osmosis cycles can be performed.

[0164] With reference to Fig. 1 (e.g. in the context of white wine, rose wine or red wine), the process may be finished by providing (S3) a beverage product from the beverage intermediate. For example, no further post-processing steps may be necessary.

[0165] With reference to Fig. 2 (e.g. in the context of certain types of red wine), steps S1 and S2 are typically repeated. More specifically, the beverage intermediate inside the holdingP29236PC00 March 2026

[0166] 31 / 43

[0167] tank at the end of step S2) is combined with the second fraction previously separated. The resulting mixture is then subjected, in step S1, to fractioning to give a first fraction forming the processing input and a second fraction comprising the polyphenols. Subsequently, the osmosis cycles of step S2 are performed. Ultimately, the sequence of steps S1-S2 may e.g. be repeated three or four times.

[0168] Finally, after the last repetition of step S2, the beverage intermediate at the end of the last repetition of step S2 is combined with the second fraction obtained in the last repetition of step S1 to provide the beverage product.

[0169] Figure 3 illustrates an embodiment of the assembly 1 disclosed herein. The assembly 1 comprises a holding tank 4 which can be filled with the processing input 3. More specifically, the processing input 3 enters the holding tank 4 through a second inlet 43 of the holding tank 4.

[0170] As explained further above, the processing input 3 derives from the alcoholic beverage 2 in that the alcoholic beverage 2 may be used as such or it may be fractioned before being supplied as processing input 3 to the holding tank 4. In the embodiment illustrated in Fig. 3, the alcoholic beverage 2 is supplied directly as processing input 3 to the holding tank 4.

[0171] The holding tank 4 further comprises a first outlet 42 through which a processing volume can be withdrawn from the holding tank 4. The processing volume can then be supplied through a first conduit 6 to an osmosis unit 5 of the assembly 1. More specifically, the first conduit 6 enters the osmosis unit 5 through an inlet 51 of the osmosis unit 5 and is then located on a retentate side 53 of the osmosis unit 5. The osmosis unit 5 further comprises an osmosis unit pressure source 55. Upon application of a pressure, once the processing volume contacts an osmosis membrane 52 of the osmosis unit 5, an osmosisP29236PC00 March 2026

[0172] 32 / 43

[0173] permeate is formed on a permeate side 54 of the osmosis unit 5 and an osmosis reten-tate is formed on the retentate side 53 of the osmosis unit 5.

[0174] The osmosis permeate may be discarded directly or it may be supplied through a permeate outlet 56 of the osmosis unit 5 to an osmosis permeate receptacle 11. In some embodiments, the osmosis permeate may e.g. be further processed as liquor or other high-alcohol beverages. It is also possible to process the osmosis permeate for reuse. As an example, the osmosis permeate may be purified and / or processed and then reused as dilution water.

[0175] The osmosis retentate is supplied through a retentate outlet 57 of the osmosis unit 5 to a second conduit 7 and, ultimately, back to the holding tank 4 through a first inlet 41 of the holding tank 4.

[0176] Furthermore, a dilution unit 9 is fluidically interconnected to the holding tank 4 for supplying dilution water to the holding tank. The dilution water may e.g. be supplied directly to the holding tank (as illustrated in Figs. 3 and 4), or it may be supplied indirectly, e.g. through the second conduit 7 (not illustrated in Figs. 3 and 4). Where the dilution water is supplied through the second conduit 7 (not illustrated in Figs. 3 and 4), the dilution water is typically supplied only during a dilution phase of the respective osmosis cycle, i.e. afterthe previous concentration phase has been completed. In the illustrated embodiments, a valve 91 may be used to control the supply of the dilution water, including the time at which dilution water is supplied (namely during the dilution phase and not during the concentration phase).

[0177] Ultimately, after a few osmosis cycles, ethanol is increasingly removed. After the last osmosis cycle, a portion or all of the beverage intermediate may be withdrawn from theP29236PC00 March 2026

[0178] 33 / 43

[0179] holding tank 4 through a second outlet 44 of the holding tank 4 and be provided as beverage product 10. Compared to the alcoholic beverage 2, the beverage product 10 has a lower ethanol content.

[0180] The assembly 1 also comprises a control unit 8. The control unit 8 may e.g. be configured to operate the assembly 1 according to the method of any one of the embodiments described herein, e.g. the method illustrated in Figs. 1 or 2. Typically, as illustrated in Fig.

[0181] 3, the control unit 8 is operably interconnected to the holding tank 4, to the osmosis unit pressure source 55, to the osmosis unit 5, and to the dilution unit 9 (including in particular to the valve 91 of the dilution unit). The operable connection is illustrated with dashed lines without any arrow ends.

[0182] In the embodiment illustrated in Fig. 3, the assembly 1 comprises a single control unit 8 fulfilling all functions as described above. However, it is also possible for the assembly 1 to comprise a first control unit and a second control unit which fulfill different functions. For example, the assembly 1 may comprise a first control unit as part of a commercially available membrane filtration machine. This commercially available membrane filtration machine would then be supplemented with selected additional components as described herein. Furthermore, to supplement the machine, a second control unit may e.g. be used which specifically controls the performance of selected process steps as described herein. The second control unit may e.g. be operably interconnected to the dilution unit 9 (including in particular to the valve 91 of the dilution unit). This is advantageous for controlling the timing of the concentration and dilution steps.

[0183] Figure 4 illustrates a further embodiment of the assembly 1 disclosed herein. The embodiments illustrated in Fig. 4 is similar to the assembly shown in Fig. 3, but differs from the assembly shown in Fig. 3 in that it additionally comprises a fractioning unit 12, a combing unit 13 and a fractioning repeat conduit 14.P29236PC00 March 2026

[0184] 34 / 43

[0185] The fractioning unit 12 comprises a fractioning membrane 122, e.g. having a cutoff of 150-300 Da. It may e.g. be used to separate red wine into a polyphenol-containing fraction and a fraction essentially free of polyphenols, as explained above.

[0186] The fractioning membrane 122 separates a first side 123 of the fractioning unit (which in the illustrated embodiment is a permeate side of the fractioning unit) from a second side 124 of the fractioning unit (which in the illustrated embodiment is a retentate side of the fractioning unit). On the permeate side 123 of the fractioning unit, the fractioning unit comprises a first outlet 125 (which in the illustrated embodiment is a permeate outlet of the fractioning unit). This permeate outlet 125 of the fractioning unit is fluidically interconnected to the second inlet 43 of the holding tank 4, thereby providing the permeate (which forms the first fraction forming the processing input) obtained in the fractioning unit to the holding tank 4. By contrast, the retentate obtained in the fractioning unit 12 (which forms the second fraction comprising polyphenols) is not supplied to the first holding tank 4.

[0187] As described in detail above, the second fraction obtained in the fractioning unit is ultimately combined with the beverage intermediate. To this end, the illustrated assembly 1 also comprises a combining unit 13. The combining unit 13 comprises a first combining conduit 131 fluidically interconnecting a second outlet 126 of the fractioning unit 12 with a combining receptacle 133. The combining unit 13 also comprises a second combining conduit 132 fluidically interconnecting the second outlet 44 of the holding tank 4 with the combining receptacle 133. The second outlet 126 of the fractioning unit 12 is arranged on the retentate side 124 of the fractioning unit 12.

[0188] Depending on the application, the resulting mixture obtained in the combining receptacle 133 may be provided as beverage product 10 directly after the first iteration of steps a) and b) of the method described herein. However, it may also be desirable to first reiterateP29236PC00 March 2026

[0189] 35 / 43

[0190] the fractioning and, subsequently, the osmosis cycles (e.g. two, three or four times, depending on the desirable ethanol content), before ultimately providing the beverage intermediate as beverage product 10. To this end, the illustrated embodiments of the assembly 1 also comprises the fractioning repeat conduit 14 which fluidically interconnects the combining unit 13 (specifically, in the illustrated embodiment, the combining receptacle 133) with the inlet 121 of the fractioning unit 12.P29236PC00 March 2026

[0191] 36 / 43

[0192] LIST OF DESIGNATIONS

[0193] 1 Assembly for reducing ethanol 121 Inlet of fractioning unit content of an alcoholic beverage 122 Fractioning membrane

[0194] 2 Alcoholic beverage 123 First side of fractioning unit 3 Processing input 124 Second side of fractioning unit 4 Holding tank 125 First outlet of fractioning unit 41 First inlet of holding tank 126 Second outlet of fractioning unit 42 First outlet of holding tank 13 Combining unit

[0195] 43 Second inlet of holding tank 131 First combining conduit 44 Second outlet of holding tank 132 Second combining conduit 5 Osmosis unit 133 Combining receptacle

[0196] 51 Inlet of osmosis unit 14 Fractioning repeat conduit 52 Osmosis membrane of osmosis 51 Providing processing input unit 52 Performing one or more osmo53 Retentate side of osmosis unit sis cycles

[0197] 54 Permeate side of osmosis unit 53 Providing beverage product 55 Osmosis unit pressure source

[0198] 56 Permeate outlet

[0199] 57 Retentate outlet

[0200] 6 First conduit

[0201] 7 Second conduit

[0202] 8 Control unit

[0203] 9 Dilution unit

[0204] 91 Valve

[0205] 10 Beverage product

[0206] 11 Osmosis permeate receptacle

[0207] 12 Fractioning Unit

Claims

P29236PC00 March 202637 / 43PATENT CLAIMS1. A method of reducing the ethanol content of an alcoholic beverage (2), preferably wine, the method comprising the steps of:a. Providing (S1) the alcoholic beverage (2) or a fraction thereof as processing input (3) and supplying the processing input (3) to a holding tank (4);b. Performing (S2) one or more osmosis cycles, wherein each osmosis cycle comprises the steps of:b.i) Withdrawing a processing volume from the holding tank (4);b.ii) Contacting, in an osmosis unit (5), the withdrawn processing volume with an osmosis membrane (52), thereby providing an ethanol-con- taining osmosis permeate and an osmosis retentate;b.iii) Recycling the osmosis retentate to the holding tank (4), thereby providing a beverage intermediate inside the holding tank (4);c. Providing a beverage product (10) from the beverage intermediate.

2. The method according to claim 1, wherein the osmosis membrane (52) used in the one or more osmosis cycles has a cutoff of less than 300 Da, preferably from 80 Da to 140 Da, more preferably from 85 Da to 120 Da, even more preferably from 90 Da to 110 Da.P29236PC00 March 202638 / 433. The method according to any one of the previous claims, wherein each osmosis cycle comprises a concentration phase comprising steps b.i)-b.iii); and a subsequent dilution phase comprising diluting the beverage intermediate inside the holding tank (4) with dilution water.

4. The method according to claim 3, wherein in at least one of the one or more osmosis cycles, a volume of the dilution water added to the beverage intermediate for dilution is different from, e.g. smaller than, a volume of the osmosis permeate previously separated from the osmosis retentate in step b.ii) of the same osmosis cycle.

5. The method according to any one of claims 3-4, wherein the dilution water has a conductance of less than 100 S, preferably less than 50 S, more preferably less than 25 S, even more preferably from 5 S to 15 S; and / or wherein the dilution water has been purified by reverse osmosis.

6. The method according to any one of the previous claims, wherein the one or more osmosis cycles are reverse osmosis cycles.

7. The method according to claim 6, wherein a pressure applied during at least one of the one or more reverse osmosis cycles is higher than a pressure applied during a subsequent reverse osmosis cycle.

8. The method according to claim 6 or 7, wherein the method further comprises monitoring a flux of the osmosis permeate and adjusting a pressure applied during the one or more osmosis cycles such that the monitored flux of the osmosis permeate matches a predetermined flux profile.P29236PC00 March 202639 / 439. The method according to any one of the previous claims, wherein during at least one of the osmosis cycles, preferably during at least half of all osmosis cycles, more preferably during all osmosis cycles, the processing input (3) is maintained at a temperature of at least 15.5 °C, preferably from 16.0 °C to 23.0 °C, more preferably from 17.0 °C to 22.0 °C, even more preferably from 17.5 °C to 21.5 °C, even more preferably from 18.0 °C to 21.0 °C, even more preferably from 19.0 °C to 20.0 °C.

10. The method according to any one of the previous claims, wherein step a) comprises fractioning the alcoholic beverage (2) into:a. A first fraction forming the processing input; andb. A second fraction comprising polyphenols.

11. The method according to claim 10, wherein step c) further comprises combining the beverage intermediate with the second fraction, thereby providing the beverage product (10).

12. The method according to any one of claims 10-11, wherein the fractioning of the alcoholic beverage (2) comprises contacting the alcoholic beverage (2) with a fractioning membrane, thereby providing the first fraction as permeate and the second fraction as retentate, wherein preferably the fractioning membrane has a cutoff from 120 Da to 500 Da, preferably from 150 Da to 300 Da.

13. The method according to any one of the previous claims, wherein the alcoholic beverage (2) is selected from one or more of the following: wine, fortified wine sparkling wine, fruit wine, beer, cider, spirit or liqueur, preferably wine.P29236PC00 March 202640 / 4314. Beverage product (10) produced by the method according to any one of the previous claims.

15. An assembly (1) for reducing the ethanol content of an alcoholic beverage (2), the assembly (1) comprising:a. A holding tank (4) configured for receiving and holding a processing input (3) provided from the alcoholic beverage (2) or a fraction thereof, wherein the holding tank (4) comprises:i. A first inlet (41) andii. A first outlet (42) configured for withdrawing a processing volume from the holding tank (4);b. An osmosis unit (5) configured for performing one or more osmosis cycles, wherein the osmosis unit (5) comprises:i. An inlet (51) fluidically interconnected by a first conduit (6) of the assembly (1) with the first outlet (42) of the holding tank (4);ii. An osmosis membrane (52) separating a retentate side (53) of the osmosis unit (5) from a permeate side (54) of the osmosis unit (5), wherein the osmosis membrane (52) preferably has a cutoff of less than 300 Da;Hi. An osmosis unit pressure source (55) fluidically interconnected with the retentate side;P29236PC00 March 202641 / 43iv. A permeate outlet (56) arranged on the permeate side of the osmosis unit (5); andv. A retentate outlet (57) arranged on the retentate side of the osmosis unit (5) and being fluidically interconnected by a second conduit (7) of the assembly (1) with the first inlet (41) of the holding tank (4), for recycling an osmosis retentate to the holding tank (4); andc. A control unit (8) configured for operating the assembly (1).

16. The assembly (1) according to claim 15, wherein the control unit (8) is configured for operating the assembly (1) according to the method of any one of claims 1-13.

17. The assembly (1) according to claim 15 or 16, wherein the assembly (1) is configured such that the osmosis retentate is not diluted before or during entering the holding tank (4).

18. The assembly (1) according to any one of claims 15-17, further comprising a dilution unit (9) configured for supplying dilution water to the holding tank (4) for dilution, wherein the control unit (8) is configured to control a volume of the dilution water added to the holding tank (4) for dilution independently of a volume of the osmosis permeate previously separated from the osmosis retentate in the osmosis unit (5).

19. The assembly (1) according to any one of claims 15-18, further comprising a flux meter configured for measuring a flux of the osmosis permeate.P29236PC00 March 202642 / 4320. The assembly (1) according to claim 19, wherein the assembly (1) is configured such that a pressure applied by the osmosis unit pressure source (55) is adjusted such that the flux of the osmosis permeate measured by the flux meter matches a predetermined flux profile.

21. A computer program product comprising computer program code which, when executed by a control unit (8) of an assembly (1) for reducing the ethanol content of an alcoholic beverage (2), in particular an assembly (1) according to any one of claims 15-19, causes the assembly (1) to perform the method according to anyone of claims 1-13.

Images