Most no- and low-alcohol wines begin as full-strength wine and are then dealcoholized using reverse osmosis, vacuum distillation, or spinning cone; quality depends on minimizing manipulation through smart viticulture and fermentation choices, while managing the predictable losses in aroma, body, stability, shelf life, and yield.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thesommpour.substack.com/subscribe