Patent Publication Number: US-2013243922-A1

Title: Removal of alcohol from potable liquid using vacuum extraction

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of priority to U.S. Provisional Appl. No. 61/612,542, filed on Mar. 19, 2012 and incorporated in its entirety by reference herein. 
    
    
     BACKGROUND 
     1. Field of the Application 
     The present application relates generally to systems and methods for the removal of alcohol from alcoholic beverages. 
     2. Description of the Related Art 
     Currently, manufacturers provide a wide variety of different alcoholic beverages to consumers. Based on the availability of this variety, consumers acquire preferences for particular alcoholic wines and beers based on their aroma, taste, structure, texture and balance. Despite there being a great variety of alcoholic beverages available to the consumer, the choice of alcohol-free, or dealcoholized, beverages is limited to the few brands and flavors manufacturers are willing to produce. Thus, when a consumer seeks a non-alcoholic alternative to an alcoholic beverage, their choices are limited. This limitation creates a demand for a wider variety of nonalcoholic beverages that have the same variety of flavor as their alcoholic alternatives. 
     Further, commercial dealcoholizing of beverages uses large scale processing. Because of the equipment and time requirements of large scale processes to remove alcohol from beverages, consumers cannot use this method at home to prepare their own non-alcoholic beverages. Large scale processing systems and methods used to remove alcohol from alcoholic beverages include vacuum distillation, pervaporation, and reverse osmosis. These systems have not been amendable to use by the consumer because they are complicated or leave a product without a desirable taste profile. None of these methods are suitable for home preparation by a consumer. 
     SUMMARY 
     Disclosed herein are systems (e.g., apparatuses) and methods for the preparation of reduced alcohol beverages. Certain embodiments provide an apparatus for removing alcohol from alcoholic beverages, wherein the apparatus comprises a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage, and a vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface. 
     In certain embodiments, the heating system comprises a plurality of thermoelectric elements configured to heat the distribution surface in response to an electric current. 
     In certain embodiments, the apparatus further comprises a reservoir configured to contain the beverage, wherein the reservoir is in fluid communication with the vessel via the fluid conduit. 
     In certain embodiments, the fluid conduit is configured to allow vacuum to pull the beverage from the reservoir into the vessel. In certain embodiments, the fluid conduit is configured to be attached to and reversibly detached from the reservoir. 
     In certain embodiments, the heating system comprises a plate which comprises the distribution surface. 
     In certain embodiments, the heating system comprises a thermoelectric assembly and electrical connectors configured to allow electrical power to be applied to the thermoelectric assembly, wherein a first side of the thermoelectric assembly is configured to provide heat to the distribution surface upon electrical power being applied to the thermoelectric assembly, and a second side of the thermoelectric assembly configured to absorb heat from an inner surface of the vessel upon electrical power being applied to the thermoelectric assembly. 
     In certain embodiments, the apparatus further comprises at least one port to deliver the beverage received from the fluid conduit to a portion of the distribution surface. In certain embodiments, the at least one port is configured to disperse the beverage as a thin flow onto the distribution surface. 
     In certain embodiments, the fluid conduit is perforated along a length in proximity to the distribution surface to allow the beverage to be received by the distribution surface. 
     In certain embodiments, during operation, the distribution surface has an upper portion and a lower portion, wherein the beverage is received by the upper portion, wherein the distribution surface is configured such that the beverage is heated as the beverage travels from the upper portion to the lower portion of the distribution surface. In certain embodiments, when the beverage reaches the lower portion of the distribution surface it is collected in a collection reservoir. In certain embodiments, at least a portion of the collection reservoir is cooled. 
     In certain embodiments, the apparatus further comprises a reservoir configured to contain the beverage, wherein the reservoir is in fluid communication with the vessel via the fluid conduit, and a recycling conduit, wherein the recycling conduit is in fluid communication with the reservoir and the collection reservoir such that the contents of the collection reservoir can be transferred to the reservoir via the recycling conduit. 
     In certain embodiments, the distribution surface comprises one or more structures selected from the group consisting of: ridges, channels, troughs, conduits, indentations, protrusions, perforations, and additive layers. In certain embodiments, the distribution surface comprises at least one of a metallic mesh layer and a paper layer. 
     In certain embodiments, the apparatus further comprises an alcohol collection reservoir. 
     In certain embodiments, at least a portion of the vessel is in thermal communication with a cooling source that allows alcohol-containing distillate from the beverage to condense and flow to the alcohol collection reservoir. In certain embodiments, at least a portion of the vessel contains ice wherein the alcohol-containing distillate on the interior walls of the vessel flows into the ice thereby diluting the alcohol-containing distillate. 
     In certain embodiments, the apparatus further comprises a volatiles collection reservoir. In certain embodiments, at least a portion of the vessel is in thermal communication with a cooling source that allows volatiles from the beverage to condense and flow to the volatiles collection reservoir. 
     In certain embodiments, the vacuum source is controllable to apply a vacuum to the beverage wherein the pressure is controlled to between about 10.5″ Hg and about 11.5″ Hg, between about 10.5″ Hg and about 12.5″ Hg, between about 12.5″ Hg and about 14.5″ Hg, between about 14.5″ Hg and about 16.5″ Hg, between about 16.5″ Hg and about 18.5″ Hg, between about 18.5″ Hg and about 20.5″ Hg, between about 20.5″ Hg and about 22.5″ Hg, between about 22.5″ Hg and about 24.5″ Hg, between about 24.5″ Hg and about 26.5″ Hg, between about 26.5″ Hg and about 28.5″ Hg, or to between about 28.5″ Hg and about 30.0″ Hg. 
     In certain embodiments, the apparatus further comprises at least one sensor configured to monitor a temperature of the heated distribution surface, the beverage, or both. 
     In certain embodiments, the vessel is graduated. 
     In certain embodiments, the vacuum system comprises a vacuum pump and further comprises a matrix of chilled channels placed in a path of at least one of alcohol vapor and water vapor going to the vacuum pump, wherein the matrix of channels condenses the at least one alcohol vapor and water vapor. 
     Certain embodiments provide an apparatus for removing alcohol from alcoholic beverages, the apparatus comprising a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a distribution surface configured to receive the beverage and to be in thermal communication with the beverage, a heating element configured to heat the distribution surface, and a vacuum system configured to apply a vacuum to the beverage received by the distribution surface. 
     In certain embodiments, the distribution surface is cone-shaped, sheet-shaped, plate-shaped, fluted, ribbed, or channeled. 
     Certain embodiments provide a method for reducing the alcohol content of a beverage, the method comprising flowing the beverage along a portion of a distribution surface of a heating plate, applying heat to the beverage while the beverage flows along the portion of the distribution surface, applying vacuum to the beverage while the beverage flows along the portion of the distribution surface, and collecting the beverage after having flowed along the portion of the distribution surface. 
     In certain embodiments, the method involves collecting a beverage with an alcohol content in the range between about 0.01% to about 1%, about 1% to about 3%, from about 3% to about 5%, from about 5% to about 10%, or from about 10% to about 15%. 
     In certain embodiments, wherein the beverage has a first volume prior to flowing along the portion of the distribution surface, the method further comprises reconstituting the collected beverage to the original volume by adding water to the collected beverage. 
     In certain embodiments, the method further comprises cooling the collected beverage to less than 50° C. before the collected beverage is exposed to oxygen. 
     In certain embodiments, the method comprises applying heat to the beverage wherein the beverage is heated to less than 60° C. 
     In certain embodiments, the method comprises applying a pressure between about 21″ Hg and about 29″ Hg to the beverage. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       Non-limiting and non-exhaustive embodiments are described herein with reference to the following figures, wherein like reference numerals refer to like parts throughout the various figures unless otherwise specified. 
         FIG. 1  depicts an example system for removing alcohol from alcoholic liquids in accordance with certain embodiments described herein. 
         FIG. 2  depicts another example system for removing alcohol from alcoholic liquids in accordance with certain embodiments described herein. 
         FIG. 3  depicts another example system for removing alcohol from alcoholic liquids in accordance with certain embodiments described herein. 
     
    
    
     DETAILED DESCRIPTION 
     The present disclosure relates to devices, apparatuses, and methods for the removal of alcohol from alcoholic beverages. An unmet need currently exists for a small scale alcohol removing system that can be operated at home for individual users. Certain embodiments described herein involve the removal of alcohol from beverages at a scale that is practical for an individual or small scale consumer. In certain embodiments, the apparatus is sized to fit on a countertop. Certain embodiments described herein involve the use of small scale, controlled vacuum distillation systems to treat alcoholic beverages and to reduce their alcohol content while preserving their flavor. 
     A liquid will evaporate at lower temperature under reduced pressure (vacuum). In the case of a solution of more than one liquid components, each liquid component of the solution will have an accelerated evaporation rate as the vacuum is applied. Thus, the boiling point of a liquid is directly related to the pressure above the liquid. When boiling a mixture of liquids having different boiling points, generally, the components with lower boiling points will distill faster. Thus, when boiling a beaker of an aqueous alcohol solution, the relative concentration of alcohol in the vapor state generally exceeds the relative concentration of alcohol in the liquid state. 
     In certain embodiments described herein, the process of causing alcohol to evaporatively separate from a water-based solution such as wine, sake (“rice wine”), liquor, beer, and other alcoholic beverages, takes advantage of the different vapor pressures of water and alcohol. In a solution of water and alcohol, the temperature of the solution affects the vapor pressure of all the components of a solution being evaporated; the higher the temperature, the higher the vapor pressure. However, the change in vapor pressure of alcohol and water as a function of temperature is not linear. Under conditions in which alcohol has a higher vapor pressure than water, alcohol can be removed from an aqueous solution at a higher alcohol-to-water ratio than the aqueous solution itself. 
       FIG. 1  depicts an example system  100  (e.g., an apparatus) for removing alcohol from an alcoholic liquid (e.g., an alcoholic beverage  112 ) in accordance with certain embodiments described herein. For example, the beverage  112  can be initially held in a reservoir  110  that is configured to hold the beverage  112 . The system  100  comprises a vessel  120  and a fluid conduit  130  (e.g. one or more tubes) configured to be inserted into the beverage  112  and configured to allow the beverage  112  to flow into the vessel  120 . The system  100  further comprises a heating system  140  comprising a distribution surface  150  within the vessel  120 , wherein the distribution surface  150  is configured to receive the beverage  112  and to heat the beverage  112 . The system  100  further comprises a vacuum system  160  configured to apply a vacuum to the beverage  112  while the beverage  112  is heated by the distribution surface  150 . 
     In certain embodiments, the beverage  112  comprises wine, sake (“rice wine”), liquor, beer, or other alcoholic beverages. The reservoir  110  can comprise a container (e.g., bottle, can) in which the beverage  112  is contained during transport to the user and prior to removal of the alcohol. In certain embodiments, the reservoir  110  is a component of the system  100 , while in other embodiments, the reservoir  110  is not a component of the system  100  but is separately provided. In certain embodiments, the reservoir  110  may comprise food safe plastic, glass, metal (e.g., stainless steel, aluminum, copper, etc.) or another suitable material for containing a beverage  112 . In certain embodiments, the reservoir  110  comprises a material suitable for holding a reduced pressure (e.g., vacuum) from the surrounding environment. 
     In certain embodiments, the reservoir  110  is in fluidic communication with the vessel  120  via the fluid conduit  130 . The fluid conduit  130  can comprise at least one tube, pipe, or channel having a fluid inlet  132  that is configured to be inserted into the beverage  112  and which can be configured to be inserted through a reservoir cap  114  (e.g., stopper, cork). For example, the fluid inlet  132  can comprise a lancet  133  that allows puncturing of the reservoir cap  114  (e.g., a vacuum-tight manner). In certain embodiments, the fluid conduit  130  extends from a depth of the beverage  112  through the reservoir cap  114  and through a vessel cap  122  of the vessel  120 . In certain embodiments, the fluid conduit  130  is configured to allow the beverage  112  to flow from the reservoir  110  to the vessel  120 . 
     In certain embodiments, the vessel  120  comprises a vessel cap  122  and a vessel body  124 . In certain embodiments, the vessel cap  122  is configured to be reversibly and repeatedly coupled to the vessel body  124  to provide access to an inner region of the vessel  120 . The vessel body  124  can be sized to contain at least a portion of the heating system  140  (e.g., the distribution surface  150 ). At least one of the vessel cap  122  and the vessel body  124  can comprise one or more ports configured to be in fluidic communication with the fluid conduit  130  and the vacuum system  160 . 
     In certain embodiments, the vessel  120  is configured to be sealed against the entry of air (e.g., airtight and/or vacuum tight) from the surrounding atmosphere and configured to have its contents within an atmosphere substantially free of oxygen. For example, the vessel  120  can be configured to hold its contents (e.g., the distribution surface  150 ) at reduced pressure (e.g., in a vacuum produced by the vacuum system  160 ). As another example, the vessel  120  can be configured to hold its contents under a substantially inert atmosphere that is substantially free of oxygen (e.g., an atmosphere primarily comprising nitrogen and/or a noble gas). 
     In certain embodiments, the vessel  120  comprises a thermally conductive material (e.g. a metal, stainless steel, aluminum, copper, etc.) so that it can be heated and cooled quickly (e.g., in less than about 30 minutes, less than about 15 minutes, less than about 10 minutes, or less than about 5 minutes). The vessel  120  may also comprise food safe plastic, glass, or another suitable material for containing a beverage  112  and holding a reduced pressure (e.g., vacuum) from the surrounding environment. 
     In certain embodiments, the vessel  120  comprises a collection reservoir  126  (e.g., chamber, beaker, bottle, tank, container) configured to contain the beverage  112  after having at least some of its alcohol removed. The collection reservoir  126  may comprise food safe plastic, glass, ceramic, metal (e.g., stainless steel, aluminum, copper, etc.), low thermal conductivity material, or another suitable material for containing the beverage  112  that does not react with the beverage  112 . The collection reservoir  126  can be placed such that the beverage  112 , after having flowed across at least a portion of the distribution surface  150 , flows or drips into the collection reservoir  126  (e.g., by force of gravity). The collection reservoir  126  can reside within the vessel  120  and can be configured to have its contents (e.g., the beverage  112  after having flowed across the portion of the distribution surface  150 ) exposed to the atmosphere substantially free of oxygen (e.g., in the vacuum or in the substantially inert atmosphere). 
     In certain embodiments, at least a portion of the vessel  120  and/or at least a portion of the collection reservoir  126  is cooled. For example, the system can comprise a cooling system in thermal communication with a portion of the vessel  120  and/or the collection reservoir  126 . The cooling system can comprise one or more of the following: a refrigeration unit, thermoelectric elements, cold material (e.g., ice), or coolant (e.g. flowing through a cooling jacket) in thermal communication with the portion of the collection reservoir  126  and/or the vessel  120 . In certain embodiments, the fluid conduit  130  is in fluidic communication with the distribution surface  150 . The fluid conduit  130  can comprise a fluid outlet  134  proximal to the distribution surface  150  and comprising at least one port  136  configured to allow the beverage  112  to discharge onto the distribution surface  150  evenly (e.g., by spraying the beverage  112  onto the distribution surface  150 ). For example, the fluid outlet  134  can comprise an elongate distribution tube  138  in proximity to the distribution surface  150 . In certain embodiments, the at least one port  136  of the distribution tube  138  (e.g., perforations in the distribution tube  138 ) can be configured to allow the beverage  112  to spray or flow out of the fluid outlet  134  with an even distribution of the beverage  112  onto the distribution surface  150 . By having the beverage  112  released in a spray or thin flow, certain embodiments advantageously allow at least some of the alcohol to evaporate from the beverage  112  while the spray is in space or the flow is thin or essentially with minimal depth. In certain embodiments, the fluid conduit  130  is configured to be reversibly and repeatedly attached and detached from one or more reservoirs  110 . In certain embodiments, the fluid conduit  130  comprises vacuum tubing (e.g., rubber), food safe plastic, glass, metal (e.g., stainless steel, aluminum, copper, etc.) or another suitable material for transferring the beverage  112  and holding reduced pressure (e.g., vacuum) relative to the surrounding environment. 
     In certain embodiments, the heating system  140  comprises the distribution surface  150  and is configured to provide thermal power to at least a portion of the distribution surface  150  for heating the beverage  112 . For example, the heating system  140  can comprise one or more heating components  142  (e.g., resistive heating elements, thermoelectric devices, convective or radiative devices) in thermal communication with at least a portion of the distribution surface  150 , and can further comprise one or more electrical wires, feedthroughs, conduits, connectors, and power sources (not shown) configured to provide energy to the one or more heating components  142 . For example, the heating components  142  can comprise a resistive heater rod comprising a heat conductive material (e.g., a metal such as stainless steel, copper, or aluminum) that runs the length of the distribution surface  150 . In certain embodiments, the physical mass of the portion of the heating system  140  that undergoes temperature changes is advantageously minimized to shorten times for heating and for cooling the distribution surface  150 . 
     The heating components  142  can be above the distribution surface  150  (e.g., positioned on the distribution surface  150 ). For example, the heating components  142  can be positioned across an upper portion  152  of the distribution surface  150 . Alternatively, the heating components  142  can be below the distribution surface  150  (e.g., embedded within or mounted below a structure comprising the distribution surface  150 ). In certain embodiments, the one or more heating components  142  can be positioned such that the distribution surface  150  comprises one or more surfaces of the one or more heating components  142 . The heated portion (e.g., the upper portion  152 ) of the distribution surface  150  can heat the beverage  112  as the beverage  112  is in thermal communication (e.g., contacts) the heated portion of the distribution surface  150 . 
     In certain embodiments, the vacuum system  160  is in fluidic communication with the vessel  120  and is configured to pump out (e.g., evacuate) at least a portion of the atmosphere from within the vessel  120 . For example, the vacuum system  160  can reduce the pressure within the vessel  120  such that the atmosphere remaining in the vessel  120  is substantially free of oxygen. In certain embodiments, the vacuum system  160  reduces the pressure within the vessel  120 . This pressure reduction reduces the boiling temperature of the beverage allowing alcohol to be removed at a lower temperature. The vacuum system  160  can comprise a vacuum pump  162  (e.g., a mechanical pump, a turbomolecular pump, a peristaltic pump, an aspirator pump, a vane pump, a diaphragm pump) and a vacuum conduit  164  (e.g., at least one tube, pipe, or channel) which provides fluidic communication between the vacuum pump  162  and the vessel  120  which containing the distribution surface  140 . In certain embodiments, the vacuum source  160  is configured to reduce the pressure in the vessel  120  and to remove alcohol vapor from within the vessel  120  (e.g., resulting from evaporation from the beverage  112  as it flows across at least a portion of the distribution surface  150 ). The reduced pressure within the vessel  120  can also draw the beverage  112  from the reservoir  110  through the fluid conduit  130  and to the distribution surface  150 . 
     In certain embodiments, the alcohol vapor from the vessel  120  to the vacuum source  160  can be condensed on the inside walls of the vessel  120  (e.g. by cooling the vessel walls), can be exhausted into the atmosphere, or can be trapped in a condenser (e.g., by cooling the walls of the condenser). In certain embodiments, the vacuum system comprises an exhaust  166  (e.g., tube) that can be constructed to have multiple sequential stages of condensation and evaporation to cause the majority of water content in the evaporative vapor to condense (e.g., to be collected and returned to the beverage  112 ) and the majority of alcohol vapor to pass out of the system  100  and be exhausted to the atmosphere or be trapped in a condenser. In certain embodiments, the amount of alcohol water solution being evaporated is small at any one time, so the vacuum source  160  can be small capacity and portable, and can advantageously be more power efficient, quieter, smaller, and less costly than a large pump. 
     In certain embodiments, the distribution surface  150  comprises a surface of a structure (e.g., a plate) that is heated by the heating system  140 . In certain embodiments, the structure comprising the distribution surface  150  comprises a sufficiently thermally conductive material to facilitate even (e.g., uniform) heat transfer from the heating components  142  to the distribution surface  150 . In certain embodiments, the distribution surface  150  comprises a sufficiently thermally conductive material to facilitate even (e.g., uniform) heat transfer from the heating components  142  across the distribution surface  150 . For example, the structure, heating components, and/or the distribution surface  150  can comprise a metal (e.g., stainless steel, aluminum, copper, etc.). In certain embodiments, the distribution surface  150  may be coated with plastic or glass. 
     In certain embodiments, the structure and distribution surface  150  are configured to reach operating temperatures quickly (e.g., in less than about 30 minutes, less than about 15 minutes, less than about 10 minutes, or less than about 5 minutes) and/or to cool to non-operating temperatures (e.g., room temperature) quickly (e.g., in less than about 30 minutes, less than about 15 minutes, less than about 10 minutes, or less than about 5 minutes). 
     The distribution surface  150  can be planar, sheet-shaped, plate-shaped, cone-shaped, funnel-shaped, fluted, curved, or angled, so as to facilitate flow of the beverage  112  across at least a portion of the distribution surface  150 . When a liquid is dispensed on a surface, the liquid tends to form concentrations and flow in narrow rivulets. The evaporative function of the distribution surface  150  is enhanced by increasing the surface area of the beverage  112  (e.g., by having the beverage  112  flow in a broad thin film along the distribution surface  150 ), so in certain embodiments, the distribution surface  150  comprises features for improving fluid film distribution across the distribution surface  150 . For example, the shape of the distribution surface  150  may be selected to maximize the surface area of the beverage  112  and the evaporation of alcohol from the beverage  112 . 
     For example, the distribution surface  150  can comprise one or more structures (e.g., ridges, channels, troughs, conduits, indentations, protrusions, perforations, additive layers, surface treatments, or other structures configured to modify the surface tension between the beverage  112  and the distribution surface  150 ) configured to keep the beverage  112  evenly distributed across the portion of the distribution surface  150  as the beverage  112  flows across the portion of the distribution surface  150 . In certain embodiments, the distribution surface  150  comprises a plurality of thin channel barriers (e.g., ridges, ribs) that prevent wide areas of the fluid film from coalescing into rivulets with less surface area. In certain other embodiments, the distribution surface  150  comprises a textured or mesh surface (e.g., a metallic mesh layer, a paper layer). The one or more structures of the distribution surface  150  can facilitate the beverage  112  having an increased surface area while the beverage  112  flows along at least the portion of the distribution surface  150 , thereby facilitating heating of the beverage  112  as well as evaporation of alcohol from the beverage  112  as the beverage  112  flows along the portion of the distribution surface  150 . 
     In certain embodiments, the one or more structures comprising the distribution surface  150  can be stacked. For example, the one or more structures may comprise stacks of discs and/or cones. In certain embodiments, the discs and/or cones may be arranged in a pyramidal formation so that as the beverage  112  is distributed on the one or more discs and/or cones at the top of the formation, the beverage  112  flows down onto the successive one or more discs and/or cones (e.g., in an even fashion). In certain embodiments, one or more structures comprise multiple cones oriented alternatively in both an upright (e.g., apex-up) and inverted (e.g., apex-down) such that the beverage  112  may be distributed and flow along an upright top cone and off an edge of the top cone onto a second level of inverted cones, flowing along the surfaces of the second level of inverted cones, and drain through holes onto the next upright cone, and so forth down the series of cones. In certain embodiments, the cones may be shallow (e.g., having a diameter with that is more than one time, five times, ten times, 15 times, 20 times, or 25 times greater than the height of the cone). In certain other embodiments, the cones are not shallow. In certain embodiments, the cones could be heated by a central rod heater. In certain embodiments, the one or more discs and/or cones are sufficiently thermally conductive to remain at a working temperature throughout their surface area (e.g. metal). 
     In certain embodiments, when the structure comprising the distribution surface  150  is plate-shaped, the plate has a width and a length, the dimensions of which can be independently selected. The length can be along the general direction of the beverage flow down the distribution surface  150 . The length can be in the range from about 2″ to about 12″, about 2″ to about 3″, from about 3″ to about 4″, from about 4″ to about 5″, from about 5″ to about 6″, from about 6″ to about 7″, from about 7″ to about 8″, from about 8″ to about 9″, from about 9″ to about 10″, from about 10″ to about 11″, or from about 11″ to about 12″. The width of the plate can be generally perpendicular to the length (e.g., along the general direction across which the beverage  112  is distributed). The width can be in the range from about 2″ to about 10″, 2″ to about 3″, from about 3″ to about 4″, from about 4″ to about 5″, from about 5″ to about 6″, from about 6″ to about 7″, from about 7″ to about 8″, from about 8″ to about 9″, or from about 9″ to about 10″. By varying the plate length and angle, the exposure time of the beverage  112  to heat can be tailored. For example, the length of the plate can be used in conjunction with flow rate to achieve a desired time of evaporative exposure (e.g., a high flow rate down a long plate is an alternative for a low flow rate down a short plate). 
     In certain embodiments, the distribution surface  150  is oriented such that gravity forces the beverage  112  to flow across the portion of the distribution surface  150 . In certain such embodiments, the distribution surface  150  has an upper portion  152  and a lower portion  154  such that the beverage  112  flows along (e.g., down) the distribution surface  150  from the upper portion  152  to the lower portion  154 . In certain embodiments, when the distribution surface  150  is sheet-shaped, the distribution surface  150  may be held at a preset angle. For example, the angle of the distribution surface  150  relative to horizontal (e.g., a plane perpendicular to the direction of gravity) is between about 5° and about 10°, about 10° and about 20°, about 20° and about 30°, about 30° and about 40°, about 40° and about 50°, about 50° and about 60°, about 60° and about 70°, about 70° and about 80°, or from about 80° to about 85°. 
     In certain embodiments, the distribution surface  150  is configured to receive the beverage  112  (e.g., from the fluid conduit  130 ), to allow the beverage  112  to flow across at least a portion of the distribution surface  150 , and to heat the beverage  112  as it flows across the portion of the distribution surface  150 . For example, the beverage  112  emitted from the fluid outlet  134  of the fluid conduit  130  (e.g., the distribution tube  138 ) can contact or otherwise be received by a heated portion of the distribution surface  150  (e.g., the top portion  152  heated by the heating components  142 ), which heats the beverage  112  as it flows across the heated portion of the distribution surface  150 . The heated beverage  112  can continue flowing across the distribution surface  150  until it reaches the lower portion  154  of the distribution surface  150 , where the beverage  112  flows (e.g., drips) from the distribution surface  150  to the collection reservoir  126 . As the heated beverage  112  flows across the distribution surface  150 , it undergoes evaporation by which alcohol vaporizes from the beverage  112 . The resulting alcohol vapors can be condensed on the inner walls of the vessel with the gaseous vapor being removed from the vessel  120  by the vacuum system  160 . 
     In certain embodiments, exposing the beverage  112  heated by the distribution surface  150  to reduced pressure (e.g., produced by the vacuum system  160 ) allows alcohol to be removed from the beverage  112  as it flows over the distribution surface  150  at temperatures lower than would be needed for such evaporation at atmospheric pressure. In addition, exposing the beverage  112  heated by the distribution surface  150  to an atmosphere substantially free of oxygen allows alcohol to be removed from the beverage  112  without having the beverage  112  exposed concurrently to both oxygen and heightened temperatures, thereby avoiding undesirable oxidation of the beverage  112 . 
       FIG. 2  depicts another example system  100  (e.g., an apparatus) for removing alcohol from an alcoholic liquid (e.g., an alcoholic beverage  112 ) in accordance with certain embodiments described herein. The beverage  112  can be initially held in a reservoir  110  that is configured to hold the beverage  112 . The system  100  comprises a vessel  120  and a fluid conduit  130  (e.g. one or more tubes) configured to be inserted into the beverage  112  and configured to allow the beverage  112  to flow into the vessel  120 . The system  100  further comprises a heating system  140  comprising a distribution surface  150  within the vessel  120 , wherein the distribution surface  150  is configured to receive the beverage  112  and to heat the beverage  112 . The system  100  further comprises a vacuum system  160  configured to apply a vacuum to the beverage  112  while the beverage  112  is heated by the distribution surface  150 . 
     The distribution surface  150  schematically illustrated in  FIG. 2  is oriented at an angle  156  relative to horizontal (shown in  FIG. 2  by a dashed line)(e.g., a plane perpendicular to the direction of gravity). For example, the angle  156  can be between about 5° and about 10°, about 10° and about 20°, about 20° and about 30°, about 30° and about 40°, about 40° and about 50°, about 50° and about 60°, about 60° and about 70°, about 70° and about 80°, or from about 80° to about 85°. In certain embodiments, the distribution surface  150  is fixed at a predetermined angle  156  (e.g., the angle  156  is set during fabrication of the system  100 ), while in certain other embodiments, the angle of the distribution surface  150  can be adjusted (e.g., by the user just prior to or during use of the system  100 ). In certain embodiments, the angle  156  is such that the flow rate of the beverage  112  across the portion of the distribution surface  150  is at a predetermined value. For example, by increasing the angle  156  of the distribution surface  150  relative to horizontal, the flow rate of the beverage  112  across the portion of the distribution surface  150  can be increased. Control (e.g., selection) of the angle  156  (and thereby control or selection of the flow rate of the beverage  112  down the heated portion of the distribution surface  150 ) is one way of controlling (e.g. selecting) the amount of alcohol that is removed from the beverage  112 . For example, by increasing the angle  156 , the beverage  112  flows faster along the distribution surface  150 , spends less time being heated by the distribution surface  150 , and spends less time having an increased surface area conducive to evaporation of alcohol from the beverage  112 . Thus increasing the angle  156  is expected to reduce the amount of alcohol removed from the beverage  112 . 
     The collection reservoir  126  schematically illustrated in  FIG. 2  is in thermal communication with an ice bath  128  (e.g., held in a chamber, beaker, bottle, tank, container) such that the collection reservoir  126  is cooled. In certain such embodiments, the beverage  112  within the collection reservoir  126  is also cooled such that its temperature is lower than its temperature while in thermal communication with the distribution surface  150 ). Other cooling mechanisms are also compatible with certain embodiments described herein, including but not limited to, refrigeration, thermoelectric elements, or coolant flowing through a cooling jacket in thermal communication with the collection reservoir  126 . The cooling of the collected solution can advantageously reduce the re-evaporation of these fluids and helps keep the partial pressure in the vessel  120  low. 
     In certain embodiments, the collection reservoir  126  is shaped so that it has a deepest portion where the beverage  112  collects. In certain embodiments, a drain conduit can be inserted into this deepest portion and through which the accumulated beverage  112  (e.g., the beverage  112  after having some or all of its alcohol removed) may be retrieved. 
     In certain embodiments, the lower portion  154  of the distribution surface  150  comprises a drain conduit  158  through which the beverage  112  that reaches the lower portion  154  flows from the distribution surface  150 . As shown in  FIG. 2 , the collection reservoir  126  can be positioned under the drain conduit  158  so that the collection reservoir  126  collects the reduced alcohol beverage  112  flowing (e.g., dripping) from the distribution surface  150 . 
     In the example system  100  of  FIG. 2 , the evaporating portion of the beverage  112  absorbs heat from the distribution surface  150 , and this heat is replaced by the heating components  142  (e.g., electrical resistive heater). As the evaporated vapor condenses on the interior walls  129  of the vessel  120 , that heat is released into the walls  129 . As a result, the interior vessel walls  129  then become coated with a high percentage alcohol liquid condensate and are warmed. This warming can cause the condensate to evaporate from the walls  129  and that evaporation tends to raise the partial pressure in the vessel  120 . This elevation of the partial pressure in the vessel  120  can slow the evaporation from the beverage  112  flowing along the distribution surface  150 . As the vessel wall temperature increases and the evaporation of the wall condensate accelerates, and the partial pressure in the vessel  120  rises, the original evaporation from the distribution surface  150  can stop, or “stall” and the process of separating the alcohol from the beverage  112  stops. 
     To counteract this result, it can be advantageous to cool the interior walls  129  of the vessel  120  (e.g., using ice or other cooling method). For example, in the example system  100  of  FIG. 2 , the interior walls  129  of the vessel  120  are also cooled by the ice bath  128  placed in the bottom of the vessel  120  in the vacuum atmosphere and the vessel walls can be highly thermally conductive, thus chilling the entire vessel  120 . The interior walls  129  can comprise a thermally conductive material (e.g., a metal such as stainless steel, copper, aluminum, etc. which can be anodized or having a glass enamel coating) and can have a non-stick coating. The cooled interior walls  129  facilitate condensation of the alcohol vapor removed from the beverage  112 , and this readily condensed liquid remains cool and non-evaporative. Thus, the cooling of the walls  129  can advantageously reduce the re-evaporation of the condensed fluids and helps keep the partial pressure in the vessel  120  low. Because, in certain such embodiments, the vessel  120  contains ice or uses other cooling methods, it may be advantageous to cover the exterior of the vessel  120  with a thermally insulating material to help keep the walls  129  from absorbing heat from the outside ambient environment. 
     In certain embodiments, the condensed alcohol on the interior walls  129  flows into the ice bath  128  or another region within the vessel  120 . For example, the condensate can run down the walls  129  into a diluting bath (e.g., the ice bath  128 ) in the bottom of the vessel  120  (e.g., as shown in  FIG. 2 ). By having the condensed alcohol flow into and diluted by the ice bath  128  (or another volume of liquid such as water), the alcohol can advantageously be collected in a diluted form. In certain embodiments, the condensed vapors that gather on the interior walls  129  can flow downward and be intercepted by one or more ports (e.g., channels) that allow the condensates to flow to one or more separate collection vessels internal or external to the vessel  120 . 
     In certain embodiments, it may be desirable to ensure that the condensates are diluted by having the diluting bath comprise a float switch configured to ensure that the diluting bath contains sufficient liquid for diluting the condensate. For example, the float switch can be monitored by the process control system to allow the process to begin (e.g., allow a vacuum to be applied to the beverage  112 ) only when the diluting bath contains more than a predetermined amount of liquid (e.g., 750 ml). 
     The heating system  140  of the system  100  schematically illustrated in  FIG. 2  comprises heating components  142  that are attached to a back portion of the structure comprising the distribution surface  150  (e.g., the opposite side of the structure relative to the distribution surface  150  across which the beverage  112  flows). In certain embodiments, the heating components  142  apply heat to the entire distribution surface  150 . For example, as the beverage  112  flows along (e.g., down) the distribution surface  150 , the beverage  112  is continuously heated by the heating system  140 . Certain such embodiments advantageously maintain an elevated temperature of the beverage  112  as it flows along the distribution surface  150 , counteracting the cooling of the beverage  112  that occurs by virtue of the evaporation of the alcohol from the beverage  112 . 
     In certain embodiments, the system  100  further comprises a selector valve assembly  170  (e.g., one or more fixed or adjustable metering valves) that is in fluidic communication with the vessel  120 , the fluid conduit  130 , and the vacuum system  160 . In certain embodiments, the selector valve assembly  170  is controlled manually and/or electronically and can independently control the vacuum pressure of the vessel  120  (e.g., by controllably opening and closing the fluidic communication between the vessel  120  and the vacuum system  160 ) and the amount and flow rate of the beverage  112  that flows from the reservoir  110  into the vessel  120  (e.g., by controllably opening and closing the fluidic communication between the vessel  120  and the fluid conduit  130 ). For example, the selector valve assembly  170  provides a valve between the vacuum conduit  162  and a conduit  172  providing fluidic communication to the vessel  120 , such that the selector valve assembly  170  can control the fluidic communication between the vacuum conduit  162  and the conduit  172 . For another example, the selector valve assembly  170  provides a valve between a portion of the fluid conduit  130  and the vessel  120 , such that the selector valve assembly  170  can control the fluidic communication between the vessel  120  and the reservoir  110 . 
     In certain embodiments, the selector valve assembly  170  is configured to allow recycling of the beverage  112  by allowing the transfer of the beverage  112  (after having flowed along the distribution surface  150 ) back to the reservoir  110  via the recycling conduits  173 ,  174 . For example, the selector valve assembly  170  can be configured to allow the beverage  112  to be transferred out of the reservoir  110  into the fluid conduit  130  by the vacuum in the vessel  120 , where it eventually accumulates in the collection reservoir  126 . Subsequently, the selector valve assembly  170  can be configured (e.g., by the user or automatically) to transfer the collected (non-alcoholic) beverage  112  from the collection reservoir  126  (e.g., via the recycling conduits  173 ,  174 ) back to the reservoir  110  (e.g., the original container). 
       FIG. 3  depicts another example system  100  (e.g., an apparatus) for removing alcohol from an alcoholic liquid (e.g., an alcoholic beverage  112 ) in accordance with certain embodiments described herein. The beverage  112  can be initially held in a reservoir  110  that is configured to hold the beverage  112 . The system  100  comprises a vessel  120  and a fluid conduit  130  (e.g. one or more tubes) configured to be inserted into the beverage  112  and configured to allow the beverage  112  to flow into the vessel  120 . The system  100  further comprises a heating system  140  comprising a distribution surface  150  within the vessel  120 , wherein the distribution surface  150  is configured to receive the beverage  112  and to heat the beverage  112 . The system  100  further comprises a vacuum system  160  configured to apply a vacuum to the beverage  112  while the beverage  112  is heated by the distribution surface  150 . 
     In certain embodiments, the system  100  further comprises a volatiles collection reservoir  180  in fluidic communication with the vessel  120 , an alcohol collection reservoir  190  in fluidic communication with the vessel  120 , and a collection reservoir  126  in fluidic communication with the vessel  120 . For example, the volatiles collection reservoir  180  can be connected to the vessel  120  by a volatiles fluid conduit  182 , the alcohol collection reservoir  190  can be connected to the vessel  120  by an alcohol fluid conduit  192 , and the collection reservoir  126  can be connected to the vessel  120  by a collection fluid conduit  200 . In certain embodiments, one or more of the volatiles fluid conduit  182 , the alcohol fluid conduit  192 , and the collection fluid conduit  200  are reversibly and repeatedly attachable to the vessel  120 . Examples of reservoirs that are compatible for use as the volatiles collection reservoir  180  or the alcohol collection reservoir  190  include but are not limited to chambers, beakers, bottles, tanks, containers) configured to contain the corresponding liquid. One or more of the volatiles collection reservoir  180 , the alcohol collection reservoir  190 , and the collection reservoir  126  can comprise food safe plastic, glass, stainless steel, or another suitable material for containing the corresponding liquid and holding a reduced pressure (e.g., vacuum) relative to the surrounding environment. 
     In certain embodiments, at least a portion of the volatiles collection reservoir  180 , the alcohol collection reservoir  190 , and/or the collection reservoir  126  is cooled to prevent further evaporation of the fluids residing therein. For example, the volatiles collection reservoir  180 , the alcohol collection reservoir  190 , and/or the collection reservoir  126  can be cooled using refrigeration, thermoelectric elements, a cold material (e.g., ice), or coolant flowing through a cooling jacket. In certain embodiments, the vessel  120 , the collection reservoir  126 , the volatiles collection reservoir  180 , and the alcohol collection reservoir  190  are unitary with one another (e.g., are non-releasably coupled to one another). In some embodiments, the vessel  120 , the collection reservoir  126 , the volatiles collection reservoir  180 , and the alcohol collection reservoir  190  are fully separable and releasably and repeatibly coupled to one another, for example as shown in  FIG. 3 , by conduits (e.g., tubing). In certain embodiments, at least one of the collection reservoir  126 , the volatiles collection reservoir  180 , and the alcohol collection reservoir  190  comprises a float switch configured to allow monitoring of the amount of liquid collected in the corresponding reservoir for process control. 
     In certain embodiments, the volatiles collection reservoir  180 , the alcohol collection reservoir  190 , and the collection reservoir  126  are located within and/or are part of the vessel  120  as side-chambers (e.g., collection pockets). In certain embodiments, the volatiles vapor is collected in a first collection pocket, the alcoholic vapor is condensed in a second collection pocket, and the reduced-alcohol beverage is collected in a third collection pocket. In certain embodiments, one or more of the collection pockets can be individually cooled to prevent re-evaporation of the liquid contents from the collection pockets. In certain embodiments, one or more of the collection pockets have a male connector that allows them to slide into place within a female connector residing in the vessel  120 . In certain embodiments, one or more of the collection pockets are part of the vessel  120 . 
     In certain embodiments, the vacuum system  160  is in fluidic communication with at least one of the volatiles collection reservoir  180 , the alcohol collection reservoir  190 , and the collection reservoir  126 . For example, as schematically illustrated by  FIG. 3 , the vacuum system  160  is connected to the alcohol collection reservoir  190  (via the vacuum conduit  162 ) such that the vacuum system  160  is in fluidic communication with the vessel  120 . In certain embodiments, as vapors from the beverage  112  on the distribution surface  150  condense on the inside walls  129  of the vessel  120 , a portion of the vapor will not contact the walls  129  and will not condense and will be drawn into the vacuum system  160 . In certain such embodiments, the vacuum system  160  can comprise a matrix of channels placed in the path of the vapor going to the vacuum pump  162  to further cause those vapors to condense and to drain to a condensate container (e.g., the alcohol collection reservoir  190  shown in  FIG. 3  in which these vapors and the condensate are collected together). 
     In certain embodiments, the system  100  further comprises a selector valve  210  (e.g., a fixed or adjustable metering valve) in fluidic communication with the fluid inlet  132  of the fluid conduit  130  and the portion of the fluid conduit  130  in fluidic communication with the vessel  120 . In certain embodiments, the selector valve  210  is controlled electronically and can independently control the amount and flow rate of the beverage  112  that flows from the reservoir  110  into the vessel  120  (e.g., by controllably opening and closing or adjustably metering the fluidic communication between the vessel  120  and the reservoir  110 ). 
     In certain embodiments, the heating system  140  comprises a thermoelectric assembly  220  and a plate  230  in thermal communication with the thermoelectric assembly  220 . The thermoelectric assembly  220  is in thermal communication with the plate  230  and in thermal communication with an inner surface  129  of the vessel  120 . The thermoelectric assembly  220  comprises electrical connectors  222  configured to allow electrical power to be applied to the thermoelectric assembly  220 , a first side  224  configured to provide heat to the plate  230  upon electrical power being applied to the thermoelectric assembly  220 , and a second side  226  configured to absorb heat from the inner surface  129  upon electrical power being applied to the thermoelectric assembly  220 . In this way, the thermoelectric assembly  220  can be operated to heat the plate  230  and to cool the inner surface  129  of the vessel  120 . In certain embodiments, the heating system  140  can comprise thermal insulation configured to thermally isolate the heated portions of the thermoelectric assembly  220  from the vessel  120  or other components that are configured to be cooled during operation. In certain embodiments, the heating system  140  can comprise one or more seals (e.g., one or more O-rings) configured to isolate the thermoelectric elements within the thermoelectric assembly  220  from exposure to the gases and liquids within the vessel  120 . 
     In certain embodiments, the heating system  140  further comprises one or more temperature sensors (e.g., thermocouples) configured to monitor temperature of portions of the plate  230  and the distribution surface  150 . For example, when there is no more flow of the beverage  112  along the distribution surface  150 , the temperature of the plate  230  can rise above the continuous processing temperature (e.g., above the boiling temperature of the beverage  112 ). The one or more temperature sensors can be operatively coupled to the process control system (e.g., a microprocessor) which is configured to respond to the signals received from the one or more temperature sensors (e.g., by determining the end of the process and starting a shut-down procedure by shutting off components such as the vacuum system  160  and the thermoelectric assembly  220  upon detection of a predetermined temperature indicating that flow has ended). 
     The plate  230  can comprise the distribution surface  150  and a back surface  232  (e.g., opposite to the distribution surface  150 ) which is in thermal communication with the first side  224  of the thermoelectric assembly  220 . The plate  230  is sufficiently thermally conductive such that heat from the thermoelectric assembly  220  heats the distribution surface  150 . The thermoelectric assembly  220  can be configured to heat the distribution surface  150  and cool the inner surface  129  of the vessel simultaneously, such that distillation on the distribution surface  150  and condensation of alcohol vapor on the inner surface  129  occur concurrently. 
     The beverage  112  can flow along a heated portion of the distribution surface  150  while alcohol and volatiles vaporize from the beverage  112 . The remaining portion  230  of the beverage  112  flowing from the distribution surface  150  can be received by a port  240  in fluidic communication with the collection fluid conduit  200 , such that the portion  230  of the beverage  112  flows into and is collected by the collection reservoir  126 . In certain embodiments, after leaving the distribution plate  150 , the portion  230  of the beverage  112  can be cooled in the collection reservoir  126  by cooling at least a portion of the collection reservoir  126  or can be cooled prior to entering the port  240  (e.g., so as to cool the beverage  112  as soon as possible). In certain embodiments, it may be desirable to monitor fluid temperature of the beverage  112  by having the beverage  112  flow along a gutter or channel that is thermally isolated from the distribution surface  150  between the lower portion  154  of the distribution surface  150  and the port  240 , and having a temperature sensor (e.g., thermocouple) to measure the temperature of the beverage  112  in the thermally isolated gutter or channel. 
     In certain embodiments (for example, in configurations where a portion  230  of the reduced alcohol beverage  112  is collected in a separate and/or detachable collection reservoir  126  that is connected to the vessel  120  by a collection fluid conduit  200 ), the reduced alcohol beverage  112  cools during transit in the collection fluid conduit  200 . This cooling is beneficial because the portion  230  of the beverage  112  is cold by the time it reaches the collection reservoir  126 . Thus, exposure to oxygen at elevated temperature is avoided. Additionally, re-evaporation of the beverage  112  is avoided because the reduced alcohol beverage  112  is no longer hot enough to evaporate. Further, the collected portion  230  of the reduced alcohol beverage  112  can be consumed or stored immediately after processing (e.g., without additional cooling). In certain embodiments, the collection fluid conduit  200  can itself be cooled using refrigeration, other thermoelectric elements, a cold material or coolant flowing through a cooling jacket. 
     In certain embodiments, condensation of alcoholic vapors or volatile vapors is accomplished by cooling at least a portion of the vessel  120 . For example, as schematically illustrated by  FIG. 3 , the resulting alcohol vapor can condense on the cooled inner surface  129  of the vessel  120  and can be received by a port  250  in fluidic communication with the alcohol fluid conduit  192 , such that the condensed alcohol  252  flows into and is collected by the alcohol collection reservoir  190 . In certain embodiments, the port  250  can comprise a serpentine channel through which alcohol vapor flows to facilitate further condensation. 
     In addition, the resulting volatiles (e.g., volatile substances having a vapor pressure higher than ethanol) can condense on a volatiles condenser  260  (e.g., a cooled portion  260  of the vessel  120  such as a portion of the cooled inner surface  129 , or using refrigeration, other thermoelectric elements, a cold material or coolant flowing through a cooling jacket) and can be received by a port  262  in fluidic communication with the volatiles collection reservoir  180 , such that the condensed volatiles  264  flows into and is collected by the volatiles collection reservoir  180 . In certain embodiments, the port  262  is positioned in proximity to the volatiles condenser  260 , such that the condensed volatiles  264  flow through the volatiles fluid conduit  182  to the volatiles collection reservoir  180 . 
     In certain embodiments, as schematically illustrated by  FIG. 3 , the vessel  120  can be sized to be only slightly larger than the plate  230  that comprises the distribution surface  150 . Such a configuration advantageously reduces the amount of heat space within the vessel  120 . Such a reduction of the volume to be placed under reduced pressure allows for use of a vacuum system  160  with less pumping speed and/or less pumping capacity. In certain embodiments, a smaller vessel  120  utilizes less heating and cooling capacity. In certain embodiments, the smaller vessel  120  is advantageous because it is lower cost to produce. In certain embodiments, a smaller vessel  120  is also more attractive to the user and easier to store when the system is not in use. 
     In certain embodiments, depending on the nature of the alcohol water solution (e.g., beverage  112 ), it might be desirable to conduct the process of reducing the alcoholic content without significantly modifying the flavor, color, and odor of the original solution. Therefore, it is generally desirable to not expose the beverage  112  to too much heat or vacuum for too long a time. In certain embodiments, by holding the temperature of the beverage to 60° C. or below and not allowing the beverage to be exposed to 21″ Hg or less of pressure for more than 20 minutes, the flavor profile of the beverage  112  can be substantially preserved. By using a thin layer flow technique on a heated distribution surface  150  in a vessel  120  under vacuum, certain embodiments advantageously reduce the time of exposure of the beverage  112  to these conditions to a minimum as compared to other systems or processes whereby all or a large portion of the volume of alcohol water solution to be processed is heated all at once. 
     In certain embodiments, the alcohol removal from the beverage  112  can be monitored, either passively or actively. Passive monitoring can be used by selecting a particular temperature, a particular partial pressure, a particular flow rate, and/or a particular time at the outset for alcohol removal. While using passive monitoring, extra time can be used in the process to ensure the alcohol is removed from the beverage  112 . In certain embodiments, other forms of monitoring can be used, such as monitoring the physical liquid level and approximating the amount of alcohol evaporation by the drop of the liquid level. In certain embodiments, chemically monitoring the evaporated vapor, the collected distillate, or the contents of the distillation flasks (e.g., the alcohol collections reservoir  190 ) can be used. When the alcohol level reaches a target level, the process can be terminated. 
     As a result of the heat and the vacuum inside the vessel  120 , the alcohol from the beverage  112  evaporates. Because the alcohol in the solution has a higher vapor pressure than the water, the alcohol is preferentially evaporated. As the alcohol in the beverage  112  continues to evaporate, the alcohol content of beverage  112  is reduced. Depending on the temperature of the distribution surface  150 , the flow rate of the beverage  112  along the distribution surface  150 , and the vacuum partial pressure in the vessel  120 , the percentage of alcohol within the resulting beverage  112  collected in the collection reservoir  126  can be controlled (e.g., a small reduction of the original concentration to no alcohol remaining). 
     In certain embodiments, it is undesirable to expose the beverage  112  (e.g., the initial alcoholic beverage, the finished dealcoholized beverage, or the beverage  112  during processing) to oxygen at elevated temperature (e.g., above ambient temperature) since oxygen may cause flavor degradation. In certain embodiments, oxygen is removed from the system  100  using the vacuum system  160 . In certain embodiments, a nitrogen source is used to purge oxygen from the system  100  prior to heating the beverage  112 . In certain embodiments, after the oxygen is purged, the system  100  is thereafter closed (e.g., sealed) from the surrounding ambient environment. In certain embodiments, immediately after the alcohol is removed, the beverage  112  is still at an elevated temperature, so the beverage  112  is first cooled (e.g., to room temperature) before it is exposed to the atmosphere or to oxygen. In certain embodiments, the heating system  140  is configured to be quickly cooled after processing such that the heating system  140  does not itself store too much heat. In certain embodiments, a cooling system can be used to cool the reduced-alcohol beverage  112 , the system  100 , or both. In certain embodiments, it is also possible to cool the reduced alcohol beverage  112  by use of a cooling element such as a thermoelectric cooler. When the solution is sufficiently cool, such as 40° C., so that it would not oxidize in atmosphere, the atmosphere can be released into the vessel  120  and the thermoelectric source power can be turned off. When the vessel  120  is up to atmosphere pressure, a port in the bottom of the vessel  120  can be opened (e.g., by removing a plug) and the condensate can be drained. 
     There are many other features possible but not shown, such as container venting or pressurization to return the vessel  120  to atmospheric pressure once the process is complete, a pump to recirculate the beverage  112  from the lower portion  154  of the distribution surface  150  back to the upper portion  152  of the distribution surface  150 , process monitoring devices, process controls as well as other arrangement differences (e.g., having a beaker be the vacuum vessel). 
     For instance, in certain embodiments, the selector valve can be connected to a computer control system to control (e.g., automatically) the various components of the system to achieve a specific flow rate of alcoholic beverage or a specific amount of vacuum to be pulled on the alcoholic beverage during the distillation process. Furthermore, one or more vacuum gauges or sensors and one or more temperature gauges or sensors can be added to the system to provide measurements which the control system is responsive to in controlling the operation of the various other components of the system. For example, the system can comprise at least one sensor configured to monitor a temperature of the beverage, of an alcohol vapor released from the beverage, or both. In addition, a controllable bleeder valve responsive to control signals from the control system can be added to the system. Alcohol vapor and water vapor monitoring systems can be used. By instrumentation or by time/energy characterization, certain embodiments advantageously reproducibly produce a reduced alcohol beverage with a good flavor profile in a minimum time. 
     In certain embodiments, the evaporation rate of alcohol can be increased (e.g., maximized) and/or the evaporation of water and/or of any flavor components (especially volatile flavor components) that are contained in a beverage  112  can be decreased (e.g., minimized). In certain embodiments described herein, temperature, flow rate, distribution surface size, vacuum level and time (e.g., at elevated temperature and/or reduced pressure), can be controlled to maximize the amount of alcohol removed from the beverage  112  and to minimize the amount of volatiles flavor components and water removed. The following describes temperatures and vacuum levels that can be used maximize alcohol removal and minimize water and flavor component removal. The volatiles are more volatile than the alcohol within the beverage. Consequently, in certain embodiments, the volatiles (e.g., volatile flavor components) will evaporate prior to the alcohol within the beverage (and also before the water). To address the loss of volatiles, a condensation area can be used to preferentially catch the first evaporation at the top end of the distribution surface  150 . Once volatiles are collected (e.g., for reconstituting the reduced-alcohol beverage  112 ), the temperature, flow rate, vacuum level, and time can be adjusted to optimize alcohol removal from the beverage  112 . 
     In certain embodiments, it is desirable to reduce process time (e.g., to improve the flavor of the beverage  112 , to minimize the waiting time for the beverage  112 , etc.) by elevating the temperature of the beverage  112 . Further, thermal control of the process may be complicated by different fluids having unique latent heats of vaporization. That is, it may take thermal energy to transform a liquid to a vapor state—even when the liquid is at its boiling point. If insufficient heat is supplied to the liquid, this heat energy for vaporization will be extracted from the fluid (e.g., beverage  112 ), cooling it. This cooling will continue until the evaporation ceases and the process stalls. In certain embodiments, to maintain a continuous useful rate of evaporation of the solution, the solution is heated by the distribution surface  150  to provide sufficient heat to the beverage  112  to bring the beverage  112  to the boiling temperature and to vaporize the alcohol and other evaporates (e.g., such that the latent heat for vaporization is provided by the distribution surface  150  and not the beverage  112 ). In certain embodiments, the only heat source is the heat source of the distribution surface  150 . In certain embodiments, the latent heat of vaporization is returned to the vessel walls when the vapor condenses on the inside of the vessel  120  walls, which would warm the walls if the walls were not cooled by the thermoelectric device and the heat is returned to the distribution surface  150 . 
     In certain embodiments, temperature can be predetermined by the amount of heat applied to the beverage  112  for a specific time. In certain embodiments, the heat power and time can be predetermined to provide the proper temperature profile. In certain embodiments, a temperature monitoring and controlling device can be used. In certain embodiments, the temperature of the vessel  120  is maintained at a temperature within the range from about 1° C. to about 10° C., from about 10° C. to about 20° C., from about 20° C. to about 30° C., from about 30° C. to about 40° C., from about 40° C. to about 50° C., from about 50° C. to about 60° C., from about 60° C. to about 70° C., or from about 70° C. to about 80° C. In certain embodiments, the temperature of the distilling vapor is at a temperature within the range from about 1° C. to about 10° C., from about 10° C. to about 20° C., from about 20° C. to about 30° C., from about 30° C. to about 40° C., from about 40° C. to about 50° C., from about 50° C. to about 60° C., from about 60° C. to about 70° C., or from about 70° C. to about 80° C. In certain embodiments, the beverage  112  is not subjected to a temperature exceeding 70° C. 
     In certain embodiments, minimizing the time that the beverage  112  is exposed to temperature also preserves the flavor of the final reduced beverage  112 . In certain embodiments, the beverage  112  being treated is exposed to an elevated temperature for a period of time ranging from about 5 to about 10 minutes, from about 10 minutes to about 20 minutes, from about 20 minutes to about 40 minutes, from about 40 minutes to about 60 minutes, from about 60 minutes to about 90 minutes, from about 90 minutes to about 120 minutes, from about 120 minutes to about 180 minutes (e.g., 3 hours), from about 3 hours to about 4 hours, or from about 4 hours to about 5 hours. In certain embodiments, the beverage  112  being treated is exposed to an elevated temperature for a period of time ranging from about 45 minutes to about 90 minutes. 
     In certain embodiments, it is desirable to reduce process time (e.g., to improve the flavor of the beverage  112 , to minimize the waiting time for the beverage  112 , etc.) by reducing the pressure in the vessel  120  during distillation. In certain embodiments, the vacuum level can be predetermined and held to proper limits by design of the vacuum system  160 . In certain embodiments, the vacuum level can be actively monitored and controlled within proper process limits by a microprocessor or other control methods. In certain embodiments, the process time can be simply controlled by a timing device to keep vacuum times, heat times, and cooling times within predetermined limits. In certain embodiments, a vacuum is applied to the system  100  such that the pressure within the vessel  120  is controlled to range between about 0.5″ Hg and about 1.5″ Hg, between about 1.5″ Hg and about 2.5″ Hg, between about 2.5″ Hg and about 4.5″ Hg, between about 4.5″ Hg and about 6.5″ Hg, between about 6.5″ Hg and about 8.5″ Hg, between about 8.5″ Hg and about 10.5″ Hg, between about 10.5″ Hg and about 11.5″ Hg, between about 10.5″ Hg and about 12.5″ Hg, between about 12.5″ Hg and about 14.5″ Hg, between about 14.5″ Hg and about 16.5″ Hg, between about 16.5″ Hg and about 18.5″ Hg, between about 18.5″ Hg and about 20.5″ Hg, between about 20.5″ Hg and about 22.5″ Hg, between about 22.5″ Hg and about 24.5″ Hg, between about 24.5″ Hg and about 26.5″ Hg, between about 26.5″ Hg and about 28.5″ Hg, or between about 28.5″ Hg and about 30.0″ during alcohol removal. In certain embodiments, a vacuum is applied to the system  100  such that the pressure within the vessel  120  is controlled to range between about 21″ Hg and about 29″ Hg. 
     To produce and maintain the vacuum levels described herein, certain embodiments comprise vacuum tight seals between separate components. For example, in certain embodiments, when the vessel  120  comprises glass, vacuum tubing (e.g. rubber) can be used as the fluid conduit. In certain embodiments, where the vessel  120  and the fluid conduit  130  both comprise glass, grounded glass connectors can be used to secure the vessel  120  to the fluid conduit  130  with a small amount of vacuum grease to form a vacuum tight seal. In certain embodiments, where the vessel  120  and/or the fluid conduit  130  comprise metal (e.g., stainless steel), o-rings (e.g. rubber) may be employed between the connections to achieve air tight seals. Other methods known in the art for achieving air tight seals may also be employed. 
     In certain embodiments described herein, it is also desired to complete the process as quickly as possible so that the user has access to a drink with lower alcohol content within a convenient time frame for an individual use. In certain embodiments, the time it takes to process a beverage  112  (e.g., one, two, three, or more servings, or a whole bottle) so that it contains a lower volume of alcohol is in the range from about 1 minute to about 10 minutes. In certain other embodiments, the time it takes to process a predetermined quantity of the beverage  112  so that it contains a lower volume of alcohol is in the range from about 10 minutes to about 20 minutes, from about 20 minutes to about 40 minutes, from about 40 minutes to about 60 minutes, from about 60 minutes to about 90 minutes, from about 90 minutes to about 120 minutes, from about 120 minutes to about 180 minutes (e.g. 3 hours), from about 3 hours to about 4 hours, or from about 4 hours to about 5 hours. In certain embodiments the distillation time ranges from about 40 to 90 minutes. 
     After processing, the alcohol content of the reduced alcohol beverage is reduced relative to the initial alcoholic beverage. In certain embodiments, the alcohol content remaining in the reduced alcohol beverage is in a range from about from about 30% to about 20%, from about 20% to about 10%, from about 10% to about 9%, from about 9% to about 8%, from about 8% to about 7%, from about 7% to about 6%, from about 6% to about 5%, from about 5% to about 4%, from about 4% to about 3%, from about 3% to about 2%, from about 2% to about 1%, from about 1% to about 0.5%, or below 0.5%. In certain embodiments, the alcohol content remaining in reduced alcohol wine or rice wine is in a range from about 10% to about 6%, from about 6% to about 4%, from about 4% to about 2%, from about 2% to about 0.5%, or below about 0.5% (which is the level recognized as “non-alcoholic”). In certain embodiments, the alcohol content remaining in the reduced alcohol beer is in a range from about 10% to about 6%, from about 6% to about 4%, from about 4% to about 2%, from about 2% to about 0.5%, or below about 0.5%. In certain embodiments, the alcohol content remaining in the reduced alcohol liquor is in the range from about 30% to about 20%, from about 20% to about 10%, from about 10% to about 6%, from about 6% to about 4%, from about 4% to about 2%, from about 2% to about 0.5%, or below about 0.5%. 
     In certain embodiments, the concentration of alcohol in the condensed vapor or distillate will generally be higher than the % alcohol concentration in the original alcoholic beverage. In certain embodiments, the % of alcohol remaining in the reduced alcohol beverage will be less than that in the original alcoholic beverage by an amount in the range from between about 5% to about 15%, about 15% to about 25%, about 25% to about 35%, about 35% to about 45%, about 45% to about 55%, about 55% to about 65%, about 65% to about 75%, about 75% to about 85%, about 85% to about 95%, and/or about 95% to about 100%. 
     In certain embodiments described herein, water will also be removed with the alcohol and the volume of the beverage  112  collected in the collection reservoir  126  or returned to the original reservoir  110  will be reduced by the evaporated alcohol and water. In certain embodiments, the user can choose to reconstitute the collected solution with water or to use it in the collected state. For example, the beverage  112  (e.g. wine) can be reconstituted to its original flavor, water, and/or total volume profile by the addition of pure water. In certain embodiments, the amount of water added will be in a volume sufficient to replace the water removed during processing. In certain embodiments, where the alcoholic beverage  112  was initially carbonated, the beverage  112  can be re-carbonated after dealcoholization. In certain embodiments, any volatile flavor components that were removed during the dealcoholization process are added back to the reduced alcohol beverage  112 . In certain embodiments, the beverage  112  to be processed is transferred to a graduated reservoir  110  so that the amount of liquid removed from the graduated reservoir  110  can be calculated. In certain embodiments, the reduced alcohol beverage can be reconstituted to its original volume using the graduations to calculate the amount of water to be added. In certain embodiments, the volatiles collected in the volatiles collection reservoir  180  added back to the reduced alcohol beverage. 
     In certain embodiments, because the process does not damage the flavor quality of the beverage  112 , the alcohol can be removed and the water can also be removed such that the remaining solution becomes a non-alcohol bearing concentrate of the original solution such that it can be stored for use in a fraction of the original volume and reconstituted at a ratio of more than 2:1 (water to concentrate) for consumption. 
     Example 1 
     The following example gives process parameters that can be selected in the use of the apparatus of  FIG. 2 . The processing time of 750 ml of wine (wine flowing on the distribution surface  150 ) can be between 15 and 120 minutes. A vacuum can be applied such that the internal pressure of the vessel  120  is between 16 to 29″ Hg. The wine can be delivered at a rate such that the wine flowing across the distribution surface  150  is in contact with the distribution surface  150  for 2 to 18 seconds (where the distribution surface  150  is plate-shaped having a length of 12″ and a width of 10″, across which the wine is distributed). The wine can be heated using the distribution surface  150  such that while it is in contact with the distribution surface  150 , the temperature of the wine is controlled to be between 30° C. and 70° C. The angle of the plate can be controlled to 15 to 60 degrees from horizontal. 
     Example 2 
     The following example gives process parameters that can be selected in the use of the apparatus of  FIG. 3 . A vacuum can be applied such that the internal pressure of the vessel  120  is between 16 to 29″ Hg. The processing time of 750 ml of wine (wine flowing on the distribution surface) can be between 15 and 120 minutes. The wine can be delivered at a rate such that the wine is in contact with the distribution surface  150  for 2 to 18 seconds. The wine can be heated using the distribution surface  150  such that while it is in contact with the distribution surface  150 , the temperature of the wine is controlled to be between 30° C. and 60° C. The angle of the plate can be controlled to 45 degrees from horizontal. 
     Various embodiments have been described above. Although this invention has been described with reference to these specific embodiments, the descriptions are intended to be illustrative of the invention and are not intended to be limiting. Various modifications and applications may occur to those skilled in the art without departing from the true spirit and scope of the invention as described herein.