A reduction of alcohol in wine can be achieved by means of various physical and/or chemical processes. This is a relatively common practice, especially in southern regions, with the aim of producing more aromatic and less alcoholic wines. The simplest and cheapest form is the addition of fruit juice or grape juice, which is used in the production of cooler, or of water (stretching). A certain alcohol content can also be achieved by stopping the fermentation by means of cooling, which is mainly practised in Italy for simple wines. The result is sweet, sparkling wines with low alcohol content. Thermal separation processes such as vacuum distillation (vacuum rectification) are usually used.