OIV: details on the de-alcoholization of wine

Thanks to the OIV: the correction of the alcohol content of the wine will only be possible with a maximum reduction of 20%.

In addition to the legal definition of de-alcoholised beverages (which are those obtained exclusively from wine or special wine as described in the Oiv International Code of Oenological Practices and which have undergone only specific treatments for this type of techniques with products in compliance with the International OIV Code of Practices and have an alcoholic strength by volume of less than 0.5%), the OIV has specified the separation techniques that can be used to de-alcoholise wines or to correct their alcohol content.
Three accepted techniques for dealcoholization: partial vacuum evaporation, technical membranes and distillation.
The use of these techniques is subject to precise rules: they cannot be used on wines with organoleptic defects; the elimination of alcohol in wine must not be carried out in conjunction with the increase of the sugar content in the corresponding musts; the dealcoholization procedure must be placed under the responsibility of an oenologist or a specialized technician.

Source: winenews.it