There is quite a lot of discussion about low-alcohol wines these days. Not least about how one can reduce the alcohol contents of a wine with different techniques (there are several). The idea is of course that the alcohol in the wine is (at least partially) bad and reducing the level is therefore good.
But is this a good idea?
Not necessarily argues Britt in this article. And she also explains how it is done: Low alcohol wines are good or bad? Less is not always more when it comes to alcohol in wine.
This post is also available in: Swedish