How Does FitVine Remove Sugar From Wine? A Detailed Explanation

November 26, 2025 •

3 min read

According to FitVine's own process, they utilize an extended fermentation technique to produce their low-sugar wines, with still varieties averaging less than 1 gram of sugar per liter. This proprietary method allows the yeast to consume more of the natural grape sugars, resulting in a cleaner final product. So, how does FitVine remove sugar from wine? The answer lies in their meticulous, multi-stage approach, which contrasts with many traditional winemaking methods.

Quick Summary

FitVine removes sugar from its wine primarily through an extended fermentation process, allowing yeast to convert nearly all fermentable sugars into alcohol, and then uses advanced filtration techniques to further reduce residual sugar.

Key Points

Extended Fermentation: FitVine utilizes an extended fermentation process to allow yeast to consume nearly all the natural grape sugars, fermenting the wine to 'dry'.
Advanced Filtration: A multi-stage, triple-filtration system is used to further remove residual sugars, tannins, and histamines for a cleaner final product.
Low Residual Sugar: The end result is a wine with a very low residual sugar content, typically less than 1 gram per liter.
Natural Process: The sugar reduction is achieved through natural fermentation and filtration, without the addition of artificial sweeteners.
Full Flavor Profile: Despite the low sugar, the winemaking process is optimized to extract and preserve the wine's natural flavor and body.
No Flavor Additives: FitVine specifically notes that no flavor additives are used to alter the taste.
Health-Conscious Appeal: The low sugar and calorie count make FitVine an attractive option for those following low-carb, keto, or other health-focused diets.

The Core Principle: Fermentation to Dry

At the heart of FitVine's low-sugar process is a technique known as fermenting to 'dry'. In winemaking, yeast consumes the natural sugars found in grape juice (primarily glucose and fructose) and converts them into ethanol (alcohol) and carbon dioxide. The 'dryness' of a wine refers to the amount of residual sugar (RS) left after fermentation is complete.

Traditional winemakers can stop fermentation early to leave some sweetness, but FitVine's method is to prolong this process, giving the yeast ample time to metabolize as much of the sugar as possible. This is a natural, time-intensive method that requires careful monitoring to ensure the yeast remains active until the desired sugar level is reached. Because the yeast has consumed the sugar, the energy from those calories is converted into alcohol instead of remaining as sweet, unfermented sugar.

The Role of High-Quality Grapes

FitVine's approach also starts with sourcing quality grapes. By using grapes from small, quality-focused farmers, they ensure the raw material is of high quality. This focus on quality from the beginning means the winemakers are not starting with unripe grapes that require added sugar (a process called chaptalization) to increase alcohol content, a practice that is often seen as a way to mask flaws.

Advanced Multi-Stage Filtration

Fermentation is only one part of the story. Once the yeast has done its job, FitVine employs a sophisticated filtration process to ensure the wine is as clean as possible. This involves a triple-filtration system using specialized pads.

The filtration system is designed to remove more than just sugar, including:

Remaining trace amounts of residual sugar
Tannins, which can contribute to a wine's astringency
Histamines, which some people are sensitive to

This multi-stage filtration is a key differentiator that allows FitVine to achieve its low-sugar content and clean finish while preserving the wine's body and flavor.

Extended vs. Traditional Winemaking: A Comparison

To fully appreciate FitVine's process, it's helpful to compare it to conventional winemaking. The chart below highlights the key differences in how sugar is handled.


Feature	FitVine Process	Traditional Process
Fermentation Time	Extended to allow yeast to consume all sugar.	Can be stopped early to preserve sweetness.
Residual Sugar	Minimal, less than 1g per liter.	Varies widely, from dry to very sweet (up to 220g/L).
Filtration	Triple-filtered to remove sugar, tannins, and histamines.	Standard filtration, often less intensive or targeted.
Flavor Additives	None are used in the process.	Flavor additives are prohibited in many premium wines but can be used elsewhere.
Resulting Taste	Full-bodied with a clean, crisp finish.	Depends on style; can range from dry to very sweet.

What This Means for the Wine's Taste

Many might assume that removing sugar would result in a thin or bland-tasting wine. However, FitVine's extended fermentation process is crafted to extract more color and tannins from the grapes, which helps create a richer, more full-bodied flavor. The result is a wine that delivers on taste without relying on residual sugar for its flavor profile. The removal of sugar actually allows the natural characteristics of the grapes to shine through more clearly, contributing to a cleaner and crisper experience on the palate.

Conclusion

FitVine's method for removing sugar from wine is a deliberate and sophisticated process rooted in maximizing the natural winemaking potential of high-quality grapes. By allowing for an extended fermentation period, the yeast fully converts the grape's natural sugars into alcohol, leaving behind minimal residual sugar. This is followed by a thorough, triple-filtration step that purifies the wine further, removing any remaining trace sugars, tannins, and histamines. The final product is a clean, crisp, and full-flavored wine that offers a healthier alternative for consumers mindful of their sugar and calorie intake, proving that you don't need sweetness to deliver a rich and satisfying wine experience.

For more information on the fundamentals of residual sugar in wine, you can consult this article from Decanter: What is residual sugar in wine? – Ask Decanter.

Frequently Asked Questions

Yes, FitVine's process relies on natural and standard winemaking techniques, including controlled fermentation and advanced filtration, which are safe and effective methods for producing quality wine.

No, FitVine's process is based on allowing yeast to consume the natural grape sugars and then filtering the wine. No artificial sweeteners are added at any point.

Fermenting to dry means allowing the yeast to consume all or nearly all of the natural grape sugars during fermentation. The result is a finished wine with very low residual sugar.

FitVine's extended fermentation and filtration result in a clean and crisp finish. While different from sweeter wines, the process is designed to preserve and even enhance the wine's natural flavors for a full-bodied experience.

Yes, because sugar is a source of calories, removing it from the wine results in a lower-calorie and lower-carbohydrate final product compared to traditional wines.

Most winemakers have more control over residual sugar and may stop fermentation early to preserve sweetness. FitVine's method prolongs fermentation and uses extensive filtration to minimize residual sugar, which is a key stylistic choice.

Yes, with less than 1 gram of sugar per liter, FitVine wines are often suitable for individuals following low-carb diets like keto. Always check the nutritional information for the specific varietal.

Older sources mentioned FitVine's use of malolactic fermentation, which converts tart malic acid to softer lactic acid. While a potential part of their process, their primary method for sugar reduction is the extended primary fermentation and filtering.