Dealcoholisation is a physical process in which ethanol is partially or completely removed from a previously fermented alcoholic beverage. Methods used for this purpose may include vacuum distillation, membrane processes or spinning cone technologies.

The aim is to reduce the alcohol content to the desired or legally required level while preserving the characteristic aroma, flavour and structural properties of the original product as far as possible.

Volatile aroma compounds can be recovered separately during the process and – where legally and technologically permitted – subsequently reintroduced into the product.