Process for reducing alcohol content of alcoholic beverage, comprises freezing the alcoholic beverage at a freezing temperature to obtain a solid block, and agitating the solid block in the freezing temperature to obtain a pasty product

The process for reducing alcohol content of alcoholic beverage (4), comprises freezing the alcoholic beverage at a freezing temperature of -10[deg]C to obtain a solid block (6), agitating the solid block in the freezing temperature to obtain a pasty product (8) having water in solid form and alcohol in liquid form, and subjecting the pasty product to vacuum evaporation for extracting a part of the alcohols in liquid form and reducing the alcohol content of the alcoholic beverage. The vacuum evaporation is carried out at a pressure of lower than 20 mbar. The process for reducing alcohol content of alcoholic beverage, comprises freezing the alcoholic beverage at a freezing temperature of -10[deg]C to obtain a solid block, agitating the solid block in the freezing temperature to obtain a pasty product having water in solid form and alcohol in liquid form, and subjecting the pasty product to vacuum evaporation for extracting a part of the alcohols in liquid form and reducing the alcohol content of the alcoholic beverage. The vacuum evaporation is carried out at a pressure of lower than 20 mbar. A container (2) is disposed in a double boiler to receive the pasty product. The pasty product is reheated until an ambient temperature for consumption of the beverage with reduced alcohol content. Procédé de réduction de la teneur en alcools d'une boisson alcoolisée, dans lequel:- on congèle cette boisson alcoolisée, en la portant à une température de congélation, de façon à obtenir un bloc sensiblement solide ;- on agite ce bloc solide, tout en le maintenant à ladite température de congélation, de façon à obtenir un produit pâteux (8) comprenant de l'eau sous forme essentiellement solide et des alcools sous forme essentiellement liquide ; et- on soumet le produit pâteux (8) à une évaporation sous vide, de manière à extraire au moins une partie desdits alcools sous forme essentiellement liquide et ainsi à réduire la teneur en alcools de cette boisson alcoolisée.