US Patent 10428298 Methanol slicing of wine

A method and apparatus are presented for reducing the methanol content in a fermented solution to create forms healthier to human consumption, thereby reducing headaches and hangovers. In accordance with the disclosed embodiments, the fermented solution is placed in a vacuum vessel and heated to a fixed temperature. Pulling a fixed vacuum within the vessel lowers the boiling point of the solution, creating a vapor selectively of the low-end congeners, for example, methanol. The methanol-rich vapor is condensed and disposed leaving a healthier fermented solution with reduced methanol content. In some embodiments, the fixed temperature is lower than or equal to 32 degrees C. which preserves the aroma and taste of the fermented solution.