Health benefits of Edenvale


Let’s look at the facts…

Edenvale is non-intoxicating

The average finished alcohol level of the Edenvale range is approximately 0.2 – 0.3% Alcohol/Volume, a level similar to that found in natural fruit juices.

The International Standard for a non intoxicating beverage is 0.5% Alc/Vol, of which Edenvale is nearly half. Below this level, the regulatory body, Food Standards of Australia and New Zealand, do not require producers to include any statement of alcohol content or standard drinks.

Edenvale has nearly half the calories of normal wine

When alcohol is removed from a wine, so too are large quantities of calories. Alcohol is created from the fermentation of natural sugars found in the grape, hence, the strong relationship between alcohol, sugar and therefore – calories.

The removal of alcohol from wine translates to a reduction in calories. For example, the removal of 13% alcohol by volume translates to over 60 % calorie reduction. Weight watchers reference – 0.5 point per serve.

Edenvale is alcohol removed



Edenvale has the taste and full complexity of regular alcoholic wine, without the alcohol. Delicate alcohol extraction technology is used to ensure varietal definition and flavours are retained in the finished product so consumers can still enjoy a wine experience without the effect of alcohol.

Edenvale wines are included in the ‘functional food’ and lifestyle category of food and beverages.

Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. They may be similar in appearance to conventional food and consumed as part of a regular diet.
Edenvale is rich in antioxidants

Edenvale has at least the same levels of antioxidants as full alcoholic wine and there is evidence from the Australian National Measurements Institute to suggest that the levels are even higher. This is possibly due to the concentration of the wine when the alcohol is removed. Research suggests the antioxidants last longer in the blood plasma without the presence of alcohol.

Polyphenols (natural plant chemicals) found in the skin of grapes work as antioxidants that may protect your cells from free radical damage and therefore premature ageing. Red wines have more polyphenols than white because the prolonged grape skin contact before making white wines. Although while the levels are higher in red, research with the CSIRO with Invitro trials, it would appear that the bio absorbance is the same within red and whites. This is an area in which Edenvale is continuing to research.


How Edenvale Removed Alcohol?

Edenvale alcohol removed wines are produced using the most sophisticated and efficient methods of alcohol extraction, including the use of the Spinning Cone Column that has been modified for the production of Edenvale.

The Spinning Cone Column removes the alcohol from the base wine through a process of distillation, while being careful to protect the delicate aromas. The wine is refined, purified and then goes through a blending process to return volume and sweetness. This is achieved by adding a small amount of grape concentrate (6%).

The overriding philosophy for the production of the Edenvale range is that the beverage starts as a naturally fermented wine and that only varietal grape juice must be used. Under the general principles of winemaking, and adhering to the AWBC (Australian wine and branding corporation) standards, water cannot be added to wine and we apply the same winemaking principal in the production of Edenvale. The use of selected wine and special extraction of alcohol guarantees the highest quality of products.

1. Finished wine is fed into the top of the Spinning Cone Column;
2. Rotating cones use centrifugal force to transform the wine into a thin film;
3. Under vacuum and at low temperatures, typically less than 30oC, steam that has been produced from wine is fed into the bottom of the column. When it comes into contact with the film, it extracts the wine’s delicate aromas and flavours and protects them from oxidization;
4. The remaining liquid is passed through the column again, at a temperature of approximately 35-40oC to remove the alcohol;
5. The flavour and aroma essences are recombined with the de-alcoholized wine and blended with unfermented varietal grape juice (to replace lost volume), creating a wine with less than 0.5% alcohol by volume.