dealcoholized wine is produced in an attempt to provide a drink that tastes like wine but has none of the negative implications for health or subsequent activity such as driving. Such wines also have fewer calories than regular wine, fewer than 150 calories per bottle in many cases. They may broadly be divided into dealcoholized wine, with an alcoholic strength of less than 0.5%, and partially dealcoholized wines in which the alcohol may be reduced to as little as 0.5%.
Wine may be dealcoholized in several ways, all of which involve removing alcohol from normally fermented wine, using either thermal or membrane techniques, yet retaining all other components. (See also reduced-alcohol wines, which are low-alcohol wines made by either dilution or partial fermentation.)
