Methods used to produce wines with low alcohol content include the treatment of grape juice with glucose oxidase in the presence of oxygen and glucose isomerase, and the heating of the treated grape juice with a small amount of glucose and fructose.

摘要

Method for the production of Wine with lower alcohol content which comprises treating the unfermented Grape juice with an effective amount of glucose oxidase and glucose Isomerase and Ferment andL Grape Juice treated.