How the Toifl family is opening up new perspectives for Austrian winemaking with state-of-the-art dealcoholisation technology.
From Traditional Wine to Alcohol-Free Enjoyment
The growing demand for alcohol-free beverages is transforming the wine industry. More and more consumers are looking for alternatives to traditional wine – ideally preserving its characteristic aromas, fruitiness and structure.
The Toifl family, based in Hadersdorf am Kamp in Lower Austria, has responded to this development with a pioneering investment.
Barbara and Christoph Toifl have established Austria's first professional wine dealcoholisation facility, which began operating in June 2026.
Previously, Austrian winemakers often had to transport their wines to Germany for dealcoholisation. With this new facility, the entire process can now take place directly in Austria.
The Technology: Membrane Separation Meets Vacuum Distillation
At the heart of the facility is the Omnia Libero 150, developed by Italian manufacturer Omnia Technologies.
The system combines two technological processes:
1. Membrane Separation by Reverse Osmosis
Wine is passed through specialised membranes, separating it into two fractions:
- Retentate: Retains a large proportion of the wine's valuable components and aromatic substances.
- Permeate: Primarily contains water and alcohol.
2. Vacuum Distillation
The alcohol-containing permeate is subsequently processed under reduced pressure, allowing ethanol to be separated at relatively low temperatures.
The remaining low-alcohol water is then recombined with the aromatic retentate.
This process can be repeated until the desired alcohol concentration is achieved.
The objective: To preserve as much of the original wine's character as possible while significantly reducing its alcohol content.
15,000 Litres per Day – An Investment in the Future
The new facility represents an investment of approximately €2 million, including construction and infrastructure modifications.
Key technical specifications:
- Manufacturer: Omnia Technologies, Italy
- System: Omnia Libero 150
- Technology: Reverse osmosis combined with vacuum distillation
- Processing capacity: Up to 150 hectolitres (15,000 litres) per day
- Minimum batch size: Approximately 3,000 litres
- Alcohol reduction: Below 0.5% ABV, technically down to below 0.05% ABV
- Investment: Approximately €2 million
The facility also offers dealcoholisation services to other wine producers, creating new opportunities for the Austrian wine industry.
The Sensory Challenge: What Remains of the Wine?
Alcohol is much more than an intoxicating component. It contributes significantly to a wine's body, mouthfeel, aroma perception and finish.
Removing alcohol inevitably changes the wine's sensory balance.
The crucial question is: How much of the original wine character can be preserved without alcohol?
The combination of membrane separation and vacuum distillation is designed to minimise aroma losses and thermal stress.
However, technology alone does not determine the quality of the final product.
The selection of the base wine is particularly important. Aromatic grape varieties often provide better conditions for producing expressive alcohol-free wines than relatively neutral varieties.
Acidity, residual sugar, extract, phenolic structure and potential oxidative changes also influence the final sensory profile.
From a sensory perspective, an excellent dealcoholised wine does not necessarily have to taste identical to its alcoholic counterpart.
What matters most is harmony, varietal character, structure, balance and drinking pleasure.
New Opportunities for Austrian Wine in the No & Low-Alcohol Market
The new facility in Hadersdorf am Kamp creates significant opportunities for Austrian winemakers.
Shorter transport distances, regional processing and access to professional dealcoholisation technology make it easier for producers to enter the growing alcohol-free wine segment.
In addition to dealcoholisation, Zero Wine offers stabilisation and controlled bottling services.
This infrastructure supports the development of new products, including:
- Alcohol-free still wines
- Alcohol-free sparkling wines
- Innovative wine-based beverages
- Low-alcohol wine alternatives
- New premium products for gastronomy and international markets
For producers, the challenge is no longer simply to remove alcohol but to create beverages that offer a convincing sensory experience.
Conclusion: The Future of Wine Is Becoming More Diverse
With this pioneering facility, the Toifl family demonstrates that technological innovation and traditional winemaking can complement each other.
Modern dealcoholisation opens up new opportunities for wine producers while responding to changing consumer preferences.
Alcohol-free wine is not simply wine with something missing. It represents a distinct sensory challenge – and an opportunity to rethink flavour, harmony and character.
This is precisely where the future lies: not merely in removing alcohol, but in creating a new balance of taste, structure and enjoyment.
World FunDrinks Award 2027 – The Modern Art of Taste
