non alcoholic substitute in recipes for wine, beer, brandy etc.?

Well, it depends on the recipe.  In many sauces or soups that call for a bit of booze, you could substitute a swig of flavorful vinegar like balsamic.  Use much less because the vinegar will be much more pungent.  You may need to add a bit of water as well to compensate for the loss in liquid.   

When a recipe calls for wine, I use a high-quality non-alcoholic version. Trader Joe's has some good, reasonably priced options.

If spirits, such as brandy, bourbon or whiskey are called for,  I use the corresponding flavor extracts (similar to vanilla)or simply substitute with stock or broth.