In response to growing demand, dealcoholised wines and low-alcohol beverages are becoming increasingly important in the global wine market. Their development raises technical, regulatory, and consumer-related issues.

Regarding technical challenges, several dealcoholisation processes are available and permitted to remove alcohol while preserving the sensory qualities of the wine. This dealcoholisation involves challenges, notably the preservation of aromas, microbiological stability, and the flavour balance of the products.

Concerning regulatory issues, although the OIV has defined these products since 2012, the regulations surrounding dealcoholised wines and low-alcohol beverages remain heterogeneous at the international level. Regulatory questions also arise with respect to the alcohol fractions generated during the process.

On the consumer side, demand is notably driven by public health concerns. However, sensory quality is decisive for consumer acceptance. Moreover, the cost of these processes remains a significant barrier to large-scale production.

Nonetheless, the development of dealcoholised wines and low-alcohol beverages presents an opportunity to diversify the wine offering and meet the expectations of a changing consumer.