date:Aug 20, 2013
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In traditional wine making, the fruit ripeness level at the vineyard determines the final alcohol level of the wine. By contrast, alcohol is removed from low-alcohol wines after production by one of a number of processes including (at its most basic) dilution or (more often) distillation.
Anne McHale, wine education specialist at wine merchant Berry Bros Rudd, said the process of de-alcoholization would affect taste, because a certain level of alcohol is needed to balance wine.
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