PROCEDE DE REDUCTION DE LA TENEUR EN ALCOOLS D'UNE BOISSON ALCOOLISEE

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.