Spinning Cone Column

The Spinning Cone Column (SCC) is an ideal solution for wines and other beverage applications due to its ability to remove alcohol through very gentle means, without subjecting the product to high temperatures or pressures, which can damage delicate aroma, flavour and texture compounds.

SCC is in effect an advanced form of distillation. However, rather than subjecting the wine to high temperatures, the process occurs under vacuum. Rapidly spinning cones housed within the vacuum column create a vapour-thin film of wine, dramatically improving the efficiency of the process. As a result, the wine only reaches temperatures around 35-45°C and then only for around 25 seconds.

Moreover, to effectively lower the alcohol level in table wines, only a portion of the total volume need undergo this process, further eliminating any impact on the wine’s organoleptic qualities while providing important cost advantages over alternative processes.

Spinning Cone technology is widely used in food and beverage applications overseas, such as beer, coffee and the production of flavour essences. In fact, our pre-commissioning trials in New Zealand showed that SCC can effectively capture valuable aroma compounds from must during fermentation and keep those compounds stable, allowing them to be reintroduced to the wine at a later time, such as at bottling.

Other applications include…

  • De-alcoholisation of wine and beer.
  • Alcohol adjustment for improved balance.
  • Sulphur removal from grape juice.
  • Production of aromatic and flavour extracts for product innovation.

SCC for De-alcoholisation of Beer

One of the many commercial applications for this unique technology is alcohol removal from full-strength beer, for the production of Non-Alcoholic Beer (NAB) and Low-Alcohol Beer (LAB).

Traditional techniques for producing NAB or LAB have a number of undesirable aspects, including:

  • Production of inferior quality due to high thermal impact.
  • High utility consumption requirements or large effluent streams.
  • Complicated production process requiring degassing or an additional filtration.


In contrast, the key benefits of the Spinning Cone Column technology for producing NAB are:

  • Reduction of alcohol to 0.05% abv. in a single pass with no product damage.
  • Significantly lower utility consumption compared to alternative systems.
  • No external reflux, limiting residence time, avoids exposure to elevated temperatures.
  • No concentration of the beer during dealcoholisation (no makeup water required).
  • Ability to process unfiltered beer, increases productivity by removal of a filtration step.
  • No need to de-gas the feed beer prior to de-alcoholisation.
  • Option to recover beer aroma from alcoholic condensate.
  • Multipurpose plant that can produce both NAB and LAB products.
  • Steam is produced by means of a pure steam generator.
  • High strength and high quality spirit is produced during alcohol removal.
  • Hygienic design with full Clean-In-Place (CIP) capabilities.
  • No effluent problems.

Spinning Cone Columns are now installed in several breweries for the production of premium quality NAB and LAB products.

Technical Resources

Spinning Cone Application Bulletin
Beer – NAB & LAB Production

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Dealcoholized Wines by Spinning Cone Column Distillation
Journal of Agricultural & Food Chemistry

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