As wineries face increasing pressure to improve efficiency, reduce resources and energy, and maintain premium wine quality, smart tank mixing solutions have become essential. The Vinfoil Wine Tank Mixer, developed by CPE and distributed in the by BevZero, is engineered specifically for wine applications—offering gentle yet effective mixing while minimizing oxygen pickup and operational costs.

This article explores the many applications of the Vinfoil mixer, how it supports energy and labor savings, and answers the most common technical questions wineries ask when researching tank mixers.

Key Takeaways

• Custom designed to your tank size, specifically for gentle wine mixing
• Reduces oxygen pickup compared to pump-overs
• Improves additive and oak integration
• Lowers energy and labor costs
• Suitable for premium and non-alcoholic wines

What Is the Vinfoil Wine Tank Mixer?

The Vinfoil mixer is a purpose-built wine tank mixing system designed for:

• Gentle homogenization
• Efficient blending
• Additive incorporation
• Temperature uniformity
• Low-shear circulation

Unlike high-shear industrial mixers designed for viscous fluids, Vinfoil is engineered for the delicate structure of wine, juice, and must.

Key Applications in Wineries

Blending & Homogenization

Consistent blending is critical—especially for premium wines.

Vinfoil benefits:

• Uniform distribution of wine components
• Reduced stratification in large tanks
• Improved blending accuracy
• Faster blending cycles

This is especially valuable when blending multiple lots or adjusting final compositions prior to bottling.

Oak Alternatives & Tannin Integration

Modern winemaking often incorporates oak chips, staves, or powders instead of—or alongside—barrels.

Vinfoil helps by:

• Keeping oak alternatives evenly suspended
• Preventing settling
• Promoting consistent extraction
• Supporting smoother tannin integration

Gentle circulation improves mouthfeel development without aggressive shear that could strip structure. Using Vinfoil wine tank mixers for oak extraction can help winemakers to gain greater control, consistency, efficiency, and adaptability in the winemaking process.

Additions: Sugar, Acid, Nutrients & Fining Agents

Tank mixers are frequently used for:

• Sugar adjustments
• Acid corrections
• Yeast nutrients
• Bentonite fining
• Enzyme additions

Why Vinfoil works well:

• Rapid dissolution of solids
• Uniform distribution
• Reduced manual pump-overs
• Lower labor hours

For bentonite blending in particular, maintaining suspension is critical for effective protein stabilization—Vinfoil provides consistent movement without overworking the wine.

Temperature & Compositional Uniformity

Temperature stratification can occur in large stainless tanks.

Vinfoil:

• Circulates wine evenly
• Minimizes temperature gradients
• Improves fermentation consistency
• Supports more accurate tank readings

This is especially important for fermentation control and final product standardization.

Non-Alcoholic & Low-Alcohol Wine Processing

For wineries producing dealcoholized wines or working with fractionated products, mixing becomes even more important.

Vinfoil supports:

• Gentle blending of dealcoholized wine fractions
• Incorporation of recovered aroma fractions
• Homogenization of post-process adjustments
• Integration of functional ingredients
• Sanitary design option ensuring product safety

For producers working in the non-alcoholic space, gentle handling is critical to preserving aromatics and mouthfeel.  Additionally, to ensure product safety due to absence of alcohol’s natural antimicrobial protection, Vinfoil’s sanitary option helps maintain product stability, quality, and safety throughout processing and storage.

Labor Savings

Manual mixing operations are labor-intensive. With Vinfoil:

• Fewer pump-over cycles
• Less manual agitation
• No need to move pumps or hoses from tank to tank
• No cleaning of pumps or hoses
• Simple manual on/off switch
• Reduced monitoring time
• Faster additive incorporation
• Fully compatible with any automation system, and can be set to turn on/off based on several different data points (temperature delta, level sensor, time based, etc.)

Winery teams can redirect labor to higher-value tasks.

Energy Savings & Labor Efficiency

Vinfoil mixers are designed for low-energy consumption compared to traditional recirculation systems.

Instead of:

• Running transfer pumps
• Performing multiple pump-overs
• Using external loop systems

Vinfoil:

• Mixes directly in-tank
• Reduces pumping requirements
• Lowers overall energy draw
• Minimizes tank turnover time

This translates to measurable cost savings—especially across multiple tanks.

Addressing Common Winery Search Questions

Below are frequently searched questions about wine tank mixers—answered specifically in the context of the Vinfoil system.

• Will a tank mixer damage wine aroma or structure? No—Vinfoil is engineered for low shear mixing, designed specifically for wine. It preserves delicate aromatics and structural integrity.
• How do tank mixers minimize oxygen pickup? Vinfoil operates entirely in-tank with controlled circulation patterns, reducing splashing and air entrainment. Properly installed systems limit oxygen exposure compared to pump-over methods.
• Are tank mixers gentle enough for premium wines? The mixer is purpose-built for wine—not industrial fluids—making it suitable for high-end and premium lots.
• Can tank mixers help improve blending consistency? Consistent in-tank homogenization ensures uniform composition across the entire vessel.
• Do mixers cause shear damage to wine or juice? High-shear mixers can—but Vinfoil’s design prioritizes gentle circulation to avoid structural damage.
• How do mixers affect tannin integration or oak alternatives? They improve suspension and extraction uniformity, helping integrate tannins and oak components more evenly.
• Are tank mixers good for bentonite or fining additions? Maintaining even suspension improves fining efficiency and reduces the need for repeated agitation.
• Can mixers be used for oak alternatives (chips, staves, powders)? Vinfoil keeps oak products suspended and promotes even extraction.
• Are mixers useful for sugar, acid, or nutrient additions? They allow rapid and consistent incorporation—reducing labor and ensuring uniform results.
• Can mixers help with temperature or compositional uniformity? Gentle circulation minimizes stratification in large tanks.
• Are mixers suitable for non-alcoholic wine processing? Their gentle action supports delicate dealcoholized wines and aroma reintegration processes. Additionally, Vinfoil’s sanitary design option is especially critical for non-alcoholic wines, which lack alcohol’s natural antimicrobial protection and are therefore more vulnerable to bacterial growth and contamination. By ensuring hygienic operation with easy cleaning and reduced risk of microbial buildup, the sanitary option helps maintain product stability, quality, and safety throughout processing and storage.

Why Vinfoil Makes Sense for Modern Wineries

The Vinfoil Wine Tank Mixer combines:

• Gentle wine-specific engineering, customized to your tank
• Reduced oxygen pickup
• Improved blending precision
• Lower energy consumption
• Labor savings
• Broad application versatility

As wineries seek operational efficiency without sacrificing quality, Vinfoil represents a strategic investment—supporting both premium wine production and modern production demands like non-alcoholic processing.

Ready to Improve Mixing Efficiency in Your Winery?

If you’re looking to enhance blending precision, reduce energy use, and protect wine quality, the Vinfoil Wine Tank Mixer offers a smart, wine-specific solution. Whether you’re producing premium estate wines or scaling non-alcoholic production, our team can help you evaluate the right configuration for your tanks.

Contact BevZero today to discuss your project and see how Vinfoil can support your operational goals. You can also hear directly from a winery partner in this Vinfoil Mixer testimonial from Blossom Hill, and watch the mixer in action in our Vinfoil YouTube video.

Let’s make your tanks work smarter.

Contact us or request a meeting

Traditional demand for wine has softened, buyers are pickier, and “default growth” is basically gone. Meanwhile, the consumer mindset has changed dramatically—wellness, moderation, and “I want to drink less but still drink well” is becoming the new normal.

That combo is tough on the old playbook. But it’s also a huge opening for brands that are willing to pivot with intention (not panic).

At BevZero, we see this moment as a reset: a chance to meet people where they are now—and build a portfolio that survives the slump and comes out stronger on the other side with non-alcoholic products.

What’s Driving the Slump

A few things are happening at once:

• Wellness is influencing purchase decisions more than ever. People aren’t necessarily “anti-wine”, they’re just more mindful about alcohol consumption.
• Curiosity has matured into expectation. Today’s no/low-alc shopper isn’t experimenting anymore, they expect real wine character: aroma, varietal identity, balance, and mouthfeel.
• Shortcuts are getting exposed. There’s less patience for products that taste thin, oddly sweet, or overly “fixed.” Consumers can taste when quality wasn’t the priority.

“If you start with a bad wine, you’re going to have a terrible de-alc wine.” — Jerome Eckert-Nathan, President & CEO, BevZero

The Premium Pivot: No/Low-Alc Wine is Finally Growing Up

For a long time, no/low-alc wine got treated like a plan B.

Now? The best de-alc products are being built on purpose, because producers are realizing the category requires designing a great wine experience first.

We’re seeing the industry move toward:

• More intentional sourcing (varietals, ripeness windows, and grape profiles chosen with the final NA/low-alc target in mind)
• Less heavy formulation as consumers push for “cleaner” ingredient decks and fewer artificial flavors
• More credibility signals (including awards) proving premium results are achievable when the process is done right

So Where Does BevZero Fit In?

This is exactly what our team was built for.

When the market shifts, the brands that win are the ones that can move fast and keep quality high. That’s what our non alcoholic product services are designed to do: help you create premium no/low-alc wines that feel authentic to your brand story, without building costly infrastructure, guessing your way through technical decisions, or losing months in development.

BevZero’s Non-Alcoholic Production Services

Different producers need different levels of support; so we built a flexible, end-to-end approach. Depending on your goals, BevZero can support:

1) Product Development

This is where premium no/low-alc wine is won or lost—because you’re not just “removing alcohol.” You’re protecting aroma, mouthfeel, balance, and varietal character.

Our team can help with:

• product conceptualization and sensory goal setting
• identifying the right base wine
• benchtop development work (so you can test before scaling)
• nutrition panel support through certified labs (for label readiness)

2) Dealcoholization

We use very low temperature vacuum distillation to reduce alcohol while preserving natural aroma and flavor compounds—whether you’re aiming for lifestyle/low-alc or pushing into true non-alcoholic targets.

3) Bulk, Finished Product, and White/Private Label Options

Need speed to market? Want to expand a portfolio without reinventing your whole operation? We can provide non-alcoholic bulk product or finished formula options for branding, infusion, or private/white label needs.

4) Project Management + Supply Chain Coordination

From planning to sourcing to production/packaging coordination, we help keep timelines realistic and launches smooth—especially when you’re building something new alongside your core business.

Survive (and Thrive) Through the Slump

Here’s what we’d recommend if you’re staring down soft demand and wondering what’s next:

Step 1: Start with Your Brand

What does your winery stand for—heritage, sustainability, luxury, everyday enjoyment, food pairing? A no/low-alc extension works best when it feels like a natural evolution, not a bolt-on.

Step 2: Choose a Premium Target

When tasting your low/no-alc wine, you want consumers to say:

• “That’s actually wine.”
• “I’d pour that at a dinner party.”
• “I’d buy that again.”

That target shapes everything: varietal choice, ripeness, fermentation decisions, dealcoholization strategy, and how much (or how little) formulation you’ll need.

Step 3: Build Intentionally

This is where BevZero’s non alcoholic product services make the difference. We’re here to collaborate and engineer the path to your sensory goal, with quality leading the process.

A Quick FAQ

Is no/low-alc wine growing even if traditional wine is down?

In our day-to-day work, we’re seeing strong momentum driven by moderation and wellness—and increased expectations for quality. According to NielsenIQ, “As of the beginning of January 2026, the nonalcoholic wine market is up 29.1% with the overall wine market down 4.9%”

Can I make premium non-alcoholic wine from existing inventory?

Sometimes, but the best outcomes come from intentional planning and high-quality base wine. “Quality in, quality out” is real.

What's the benefit of using non-alcoholic product services instead of doing it in-house?

Speed, expertise, fewer technical missteps, and no need for major infrastructure investments—plus end-to-end support if you want it.

Pivoting in 2026? BevZero is The Smart Next Move

If the category slump has you thinking “we need a new growth lane,” you’re already asking the right question.

The next step is making sure your pivot is premium, on-brand, and built for today’s consumer.

If you want to explore what that could look like for your winery, check out:

• Dealcoholization Services
• Beverage Product Development
• White Label / Private Label Programs
• Winemaking & Harvest Support
• Low- and No-Alcoholic Product Services

BevZero’s non alcoholic product services can help you get from idea to a premium bottle—faster, cleaner, and with fewer costly detours.

Contact BevZero online and we’ll talk through what the next step looks like for your specific portfolio.

In the world of low- and no-alcohol beverages, innovation isn’t a buzzword — it’s a necessity. After BevZero’s recent WINnovation award, spotlighting game-changing achievements in wine technology, it’s time we take you deeper into the system that’s redefining alcohol removal: ClearAlc.

Exclusively distributed by BevZero and engineered and manufactured by Tomsa Destil, ClearAlc is the next generation of dealcoholization equipment. It brings a blend of precision, sustainability, and versatility unique to the beverage world — and it’s earning attention for good reason.

Let’s open the hood on ClearAlc and explore what makes this technology not only unique but award-worthy.

What Is ClearAlc?

At its core, ClearAlc is a patented vacuum distillation system that removes alcohol from wine, cider, and spirits using a single-pass, high-efficiency process. But this isn’t just about pulling out ethanol — ClearAlc offers producers control over multiple product fractions, aroma preservation, and energy savings.

With model sizes ranging from 800 L/h to 3000 L/h, it scales from boutique producers to high-volume brands, delivering precise results every time.

Built for Excellence

ClearAlc is the result of 170+ years of engineering know-how from Tomsa Destil. Each unit undergoes lab-scale dealcoholization tests to verify performance before full deployment.

BevZero’s team of beverage scientists, engineers, and enologists ensures each installation integrates seamlessly with existing production workflows. Whether you’re just entering the NA space or expanding operations, ClearAlc is built to grow with you.

Stream Separation: A Hidden Advantage You Can Use

Unlike many systems that extract alcohol and discard the rest, ClearAlc provides valuable liquid streams that can be used creatively in your production process:

💧Precision Fractionation

ClearAlc separates the dealcoholized product into multiple core fractions:

• Volatile Aromas (fraction 1 & 2): Volatile compounds are the essence of the original product. These delicate molecules are quickly captured and condensed for later reintroduction into the beverage, ensuring that the drink’s original aromatic profile is not lost during alcohol removal.
• Heavy Aromas A & B (fraction 3 & 4): Heavier compounds that may include flavor carriers; some producers reintroduce this portion to enhance mouthfeel.
• Spirits 92% ABV: The clean alcohol stream — highly rectified (up to 92% ABV) and suitable for reuse, flavor blending, or even resale.
• Dealcoholized Product: The now dealcoholized base wine is cooled and blended with its recovered aromas as desired.

This fractional control opens doors. Whether you want to capture key aromas for reintroduction, utilize ethanol for other products, or analyze your flavor profile more deeply, ClearAlc makes it possible.

🧪 Aroma Recovery for Authentic Taste

Through BevZero’s expertise in aroma fractionation, ClearAlc preserves and optionally reintegrates volatile aromatic compounds — so your product doesn’t just taste similar to the original… it is the original, just with less alcohol.

This is especially critical in the competitive world of premium non-alcoholic wines and spirits, where aroma is everything.

Low Temperature, High Impact

Many dealcoholization processes use high heat that can strip flavor and damage product quality. ClearAlc does the opposite. Thanks to high vacuum operation, ClearAlc reduces the boiling point of alcohol, allowing evaporation at significantly lower temperatures.

🔥 Why Low Temperature Matters

• Preserves fragile aroma/flavor compounds that would otherwise be lost
• Reduces thermal stress on the liquid, preserving structure and mouthfeel
• Minimizes oxidation and degradation, especially important for delicate white wines or aromatized spirits

This is a game-changer for producers seeking to compete at the top end of the alcohol-free market — because flavor fidelity isn’t optional, it’s essential.

Designed for Sustainability — Built for Growth

In today’s beverage industry, sustainability isn’t a trend; it’s a requirement. ClearAlc was built with this in mind:

• ✅ Minimal water use – Water is only required for vacuum pump purging.
• ✅ High energy efficiency – Optimal heat exchanger and optional heat pump reduce operational costs.
• ✅ Lower product losses – Get more yield per liter with less waste.
• ✅ Compact, skid-mounted design – Saves space and simplifies installation.

Pair that with remote data acquisition and automated control systems, and ClearAlc becomes more than a machine — it becomes a platform for innovation.

BevZero: The Power Behind ClearAlc

BevZero isn’t just a distributor — we’re your dealcoholization partner. With over 30 years of experience, including the pioneering of spinning cone column technology for use in the wine industry, we know what it takes to build category-defining beverages.

Here’s what sets BevZero apart:

• 🧑‍🔬 Real experts: Our team includes winemakers, distillers, food scientists, and engineers.
• 🌍 Global reach: We operate across the U.S., Spain, and South Africa.
• 🛠 Turnkey service: From pilot testing to full integration into your facility, we support every phase of your production journey.
• 🧃 Full product development: Want help creating a beverage from scratch? We offer concept-to-bottle services, including private label and white label programs.

Award-Winning, Future-Ready

ClearAlc’s spotlight in WINnovation isn’t just about the technology — it’s a recognition of BevZero’s continued leadership in a rapidly evolving industry.

In an age where consumers demand premium taste, clean labels, and sustainability, ClearAlc delivers. It doesn’t just remove alcohol — it unlocks new value at every stage of your beverage’s lifecycle.

Whether you’re creating your first non-alcoholic wine or scaling a line of better-for-you spirits, ClearAlc gives you the edge.

Ready to Innovate?

Reach out to BevZero today at info@bevzero.com or contact us online now to learn how ClearAlc can revolutionize your dealcoholization process — and help you launch the next generation of award-winning beverages.

Dry January is no longer just a health challenge or a new-year reset—it’s a global movement. But here’s the kicker: savvy brands know that real success in the no- and low-alcohol (No/Low) category comes from building momentum well beyond one month. At BevZero, we help our clients turn the buzz of January into a sustainable, year-round beverage strategy using expert product development, cutting-edge dealcoholization services, and full-spectrum beverage solutions.

Let’s talk about how.

Why Dry January Is Only the Beginning

Dry January consistently delivers a spike in consumer interest, online searches, and sales for No/Low products—especially non-alcoholic wines, beers, and spirits. But interest doesn’t flatline in February. In fact, there are multiple high-impact moments throughout the year where brands can meet growing demand:

• Spring (March – May): Holidays like St. Patricks, Easter, and Mothers Day can be a great time to provide low or no alcohol options
• Summer: Think barbecues, beaches, and outdoor socials—non-alcoholic options are a must
• Sober October: Another global trend that mirrors January’s rise in conscious consumption.
• Year-end holidays (October–December): More people are choosing alcohol-free alternatives at festive gatherings, and many retailers are actively seeking NA SKUs.
• Wellness windows (March, May, September): Health awareness months that overlap with lifestyle purchasing shifts.

These are your brand’s chances to stay top of mind—not just trend-jumping, but trend-setting.

Planning Is Everything: Line Up Your Bottlings Early

If you want to capture attention during these moments, you can’t be reactive. You’ve got to be ready. That means:

• Aligning bottling timelines with demand spikes. Start development early so you’re retail-ready. 3-4 months in advance for production services, including sourcing of materials and ingredients. If you plan to develop a new SKU or brand, plan at least 6 months.
• Locking in seasonal SKUs and limited editions. Create excitement with summer rosés or holiday sparkling NA wines.
• Leveraging BevZero’s end-to-end production expertise to manage everything from concept to shelf.

Our global team works with clients across the U.S., Europe, and South Africa to pre-plan production calendars that align with retail and DTC marketing cycles.

From Concept to Bottle: Full-Service Beverage Solutions

At BevZero, we’re more than a service provider—we’re a partner in building brands that last.

Whether you’re new to the space or looking to expand a No/Low line, our turnkey beverage development services cover every step of the journey:

• Product formulation and benchtop sampling
• Nutritional labeling and compliance
• Supply chain and production services
• Flavor/aroma preservation through best-in-class dealcoholization

We specialize in tailored beverage solutions for wine, cider, and spirits—plus the rapidly growing infused functional drinks market. And because we own our processes, we move fast and deliver consistent, premium results.

Don’t Forget the Tech: In-House Equipment Options

Want to bring dealcoholization in-house? We’ve got you covered. BevZero is the exclusive distributor of the award-winning ClearAlc dealcoholization equipment—a next-gen system that gently removes alcohol while preserving flavor, aroma, and mouthfeel.

Why brands choose ClearAlc:

• Single-pass vacuum distillation
• Energy-efficient and sustainable
• Down to 0.05% ABV with precision
• Flexible and multiple separation of aroma streams

Whether you want to test the waters or scale big, we help assess your needs, install equipment, and provide technical training to ensure long-term ROI.

Learn more about ClearAlc →

Dealcoholization That Preserves Flavor (And Reputation)

One of the biggest challenges in the No/Low category is preserving what makes a beverage special. BevZero uses Very Low Temperature Vacuum Distillation, a process we pioneered over 30 years ago. It allows for:

• Retention of volatile aroma compounds
• Custom alcohol reduction levels (0.5%, 0.05%, or even 0.02%)
• Minimal thermal damage—keeping that full-bodied flavor intact

We’ve helped dozens of global brands bring No/Low products to market without sacrificing quality or brand integrity.

Why Partner with BevZero?

We’ve been shaping the alcohol-free future for over three decades. With global facilities, a scientific team, and deep industry roots, BevZero is the go-to partner for scalable, sustainable beverage success.

Our competitive edge includes:

• Expertise across winemaking and food science
• Innovative technology that ensures quality and efficiency
• Flexible services from white-label wines to custom formulations
• Hands-on support from concept to final packaging

It’s more than just Dry January. It’s a movement. Let’s build your brand to lead it.

Ready to go beyond seasonal?

Contact us online or reach out at info@bevzero.com to start your year-round beverage success plan.

Oak plays a defining role in a wine’s character, from subtle vanilla and spice notes to deeper structural complexity. Whether your winery is aiming for a delicate touch or a bold, barrel-driven style, your oak plan is more than just a choice of barrels. It’s a strategy that blends sensory targets, timeframes, and production goals.

BevZero Equipment’s advanced beverage processing equipment, Vinfoil®, PolarClad®, Implen®, and ClearAlc®, works together to help winemakers execute that plan with precision, consistency, and efficiency. Here’s how:

1. Vinfoil Mixers: Even Oak Integration

When wine sits in tank with oak staves, chips, or other adjuncts, stratification can cause uneven extraction. Vinfoil Mixers gently circulate wine, ensuring every drop has equal contact with oak, resulting in:

• Balanced flavor development
• Consistent tannin integration
• Reduced maturation times without losing complexity

Example: A winery aiming for a round, well-integrated oak profile in three months instead of six can use Vinfoil to speed up and even out extraction, achieving target flavors faster while freeing up valuable tank space.

2. PolarClad Tank Insulation: Temperature Stability for Oak Goals

Temperature swings during fermentation or maturation can cause oak flavors to integrate too quickly or inconsistently. PolarClad tank insulation keeps tank temperatures stable, protecting the wine’s flavor evolution and preventing “over-oaking.”

Benefits include:

• Consistent extraction rates
• Protection of oak investment in barrels and adjuncts
• Year-round cellar condition control

Example: A winery producing Chardonnay with a subtle oak influence can maintain cool, slow-aging conditions to ensure the oak remains a background note rather than dominating the wine.

3. Implen UV-Vis Spectrophotometers: Data-Driven Oak Management

Oak integration is both an art and a science. With Implen UV-Vis spectrophotometers, winemakers can measure phenolic content, tannin levels, and color development in real time, giving precise data to decide when to rack, blend, or remove wine from oak contact.

Advantages:

• Avoid over-extraction and astringency
• Track oak impact against style targets
• Improve consistency across vintages

Example: A Cabernet producer monitors tannin evolution with Implen and removes the wine from oak exactly when structure and mouthfeel reach the desired point, no guesswork required.

4. ClearAlc Dealcoholization: Preserving Oak Character at Any ABV

Sometimes wines aged in oak end up with higher-than-desired alcohol levels, which can overshadow oak aromas or limit market opportunities. ClearAlc dealcoholization technology can adjust ABV while preserving the complexity gained from barrel aging.

Benefits:

• Keeps complex toast notes intact
• Balances alcohol for style preferences
• Meets legal and market ABV requirements without sacrificing taste

Example: A heavily oaked Chardonnay at 15% ABV can be reduced to 13% while keeping its creamy vanilla and nutmeg profile.

Your Oak Plan, Perfected

From enhancing extraction to ensuring stability, measuring progress, and fine-tuning alcohol balance, BevZero’s beverage processing equipment gives winemakers the control they need to bring their oak vision to life.

Whether you’re producing a lightly oaked Sauvignon Blanc or a barrel-aged red designed for aging, BevZero Equipment has the equipment, services, and global expertise to keep your oak plan on track, and your wine at its best.

Ready to strengthen your oak strategy? Contact BevZero Equipment online today or send us an email at info@bevzero.com to learn how Vinfoil, PolarClad, Implen, and ClearAlc can help you create wines that meet your oak goals, vintage after vintage.

Learn how great no- and low-alcohol beverages are made — from concept to bottle!

Join BevZero’s U.S. Service Team, in partnership with ANBA, for an informative webinar featuring Patrick Morgan and Christian Deakin.

October 30, 2025 - 9:00am Pacific / 12:00pm Eastern

Gain expert insights into the full journey of No & Low alcohol product development — from concept creation and formulation to production and bottling — and discover how to bring high-quality, consumer-ready beverages to market.

 >>Don’t miss out - Register Now:  https://us06web.zoom.us/meeting/register/1RcRBYqESVW4uBdXsvPVlg#/registration

For over 30 years, we’ve partnered with wineries of all sizes to provide expert winemaking services tailored to real-world harvest needs. From precision alcohol adjustment and dealcoholization services to fermentation troubleshooting, BevZero is here to take complexity out of the crush season and help you produce your best wine, every time.

We don’t just support winemakers, we work alongside them. Our global team of winemakers, food scientists, and beverage technologists are embedded in the industry, bringing first-hand experience and scientific expertise to every solution.

Why BevZero? A Partner Rooted in Innovation

Founded in 1991, BevZero pioneered vacuum distillation for alcohol reduction in wine, a process that quickly became a standard in the industry. But our commitment to innovation didn’t stop there. Today, BevZero operates globally, offering advanced winemaking support from our facilities in the U.S., Spain, and South Africa.

Our services are designed to solve the most common, and most pressing, challenges of the modern winery. Whether you need to reduce alcohol for stylistic balance, recover from fermentation issues, or bring a new low- or no-alcohol wine to market, we’re ready with scalable, proven solutions.

Alcohol Adjustment: Precision Tools for Balanced Wines

Let’s start with one of the most impactful services we offer: alcohol adjustment.

Due to changing climate conditions, grapes are reaching higher sugar levels faster, leading to wines with elevated ABV. While alcohol plays a key role in mouthfeel and stability, too much can overwhelm varietal character or make a wine non-compliant for certain markets.

BevZero’s Solution

Using our advanced technology, only 10% of your wine needs to be processed to achieve a 1% reduction in ABV across the total volume. This allows winemakers to achieve their desired balance without stripping their wine of its essence.

Key Benefits

• Maintains aroma, flavor, and texture
• No need to pre-filter wine, even with high solids
• Complimentary “Sweet Spot” tastings to determine ideal ABV

Winemakers love this because it offers flexibility. Want to drop from 15.2% to 13.5% for a European export? You can. Want to shave off 0.5% to improve balance without altering your style? That’s our specialty.

Dealcoholization for Low- and No-Alcohol Wines

Low- and no-alcohol wines are one of the fastest-growing categories in the beverage space. BevZero’s heritage in dealcoholization makes us the go-to partner for wineries entering this space.

We support your vision with:

• Alcohol removal to <0.5% ABV
• Sensory-driven process that preserves varietal character
• White label and private label production options

Whether you’re launching a new alcohol-free SKUs or testing a functional wine with added botanicals or adaptogens, we have the infrastructure and expertise to help you succeed, fast.

Stuck Fermentation Services: Don’t Dump the Vintage

A stalled fermentation can throw off your entire production schedule, and, if not corrected, cost you an entire vintage. BevZero’s stuck fermentation recovery is a targeted service that helps restart the ferment by gently lowering the alcohol content of the must. This creates an environment more favorable for yeast activity, allowing the process to continue without compromise.

We’ve helped countless winemakers rescue fermentations and avoid costly write-offs. Time is of the essence with these cases, and our global team can act fast.

Juice Concentration for Challenging Vintages

Not every harvest delivers high-sugar fruit. Cold snaps, droughts, or poor fruit set can all lead to low Brix at harvest. Instead of letting those grapes go to bulk or risking underpowered wine, BevZero’s juice concentration service helps you turn a light vintage into a strong performer.

What We Do

We remove neutral water from the juice while preserving volatile aroma compounds. This concentrates the must up to 40° Brix, ensuring intensity and varietal expression remain intact.

Perfect for

• Strengthening core blends
• Creating dessert-style wines
• Stabilizing product consistency year over year

Crossflow Filtration: Clarify with Confidence

Clarity isn’t just cosmetic, it’s a key part of wine stability and bottle readiness. BevZero offers crossflow filtration down to 0.45 microns. This level of precision makes it suitable for both bottling prep and post-dealcoholization treatment.

Use BevZero’s crossflow filtration to:

• Reduce microbial loads
• Polish wine before bottling
• Optimize reverse osmosis workflows
• Minimize oxygen pickup

Our system is gentle on wine and engineered for high throughput, making it ideal for wineries looking to stay on schedule during peak production windows.

Specialized Services for Modern Winemakers

In addition to our core harvest support, BevZero provides a variety of flexible winemaking services that help you streamline operations, remain compliant, and maintain quality.

Fortification & Blending

Want to increase alcohol for port-style wines or rebalance a light vintage? We offer fortification services using high-proof grape spirits (60%, 70%, 85%).

Wine Disposal

We handle in-bond wine transfers and disposal of compromised or unwanted product, ensuring environmental and regulatory compliance.

Cleaning & Sanitation

A clean cellar is a safe cellar. We provide cleaning support to ensure your tanks, lines, and equipment meet hygiene standards before or after harvest.

FSO₂ Removal

Need to meet import requirements or refine flavor? We legally reduce total free sulfur dioxide levels in wine to as low as 50 ppm.

The BevZero Advantage: Local Support, Global Experience

BevZero isn’t just a vendor. We’re a global network of beverage experts working hand-in-hand with you from grape to glass. With locations in Santa Rosa, CA, Spain and South Africa, we combine deep local knowledge with international reach.

Our staff includes:

• Experienced winemakers
• Food scientists and chemists
• Product developers and specialists

Whether you need help during a tight harvest window or want to launch an alcohol-free label with international appeal, BevZero delivers scalable, science-backed support.

Let’s Talk Harvest, Your Way! BevZero

No matter your production scale or brand goals, BevZero has the services you need to stay competitive in a rapidly evolving industry.

👉 Let’s talk! Contact us online now or reach out to our team at info@bevzero.com to learn more about our services and how they can support your wine or beverage operation.