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Alcohol reduction

Alcohol in wine can be reduced using various physical and/or chemical processes. Especially in southern regions, it is common to produce aromatic and less alcoholic wines. The simplest form is the addition of fruit juice or grape juice, which is used in the production of coolers, or water (stretching). A certain alcohol content can also be achieved by stopping fermentation by means of cooling, which is mainly practised in Italy for simple wines. The result is sweet, tangy and low-alcohol wines. In most cases, thermal separation processes such as vacuum distillation (vacuum rectification) are used.

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