There are different thoughts on how much alcohol allows a wine to be called as a low alcohol one. A broad consensus is that any wine with less than 10 percent of alcohol can be considered as low alcohol one. Low alcohol content in wines, red or white, can be achieved with industrial processing. As global warming has caused climate change, this has led to increase of sugar in wine grapes which means that the alcohol content in the wines would increase unless some extra effort is made to reduce it. It has been a noticeable trend since the period around 2010 that the wines production globally has seen an increase in alcohol content. At the same time, however, there has also been growth in demand for the low alcohol content wines.
The spurt in demand of low alcohol wines is because of a number of reasons. At first, the increasing health consciousness of people makes them worry about their waistlines. A low-calorie diet is, therefore, preferred by them. This has been a consumer base which is diet conscious and would like to see the alcohol percentage label before buying one. Many experts dispute this contention. They argue that reduction in calorific value which a lower alcohol wine brings is very little and this is not going to give the people reduced waistlines.
The second reason, and this is just the opposite of motive of diet-conscious people, is that it gives wine lovers the space to drink more. With low alcohol red wines or white wines, they would not mind having a glass more. To that extent, low alcohol wines are an alibi for drinking more in parties and social gatherings.
The third important reason is that the manufacturers have been able to perfect the technology of reverse osmosis to develop these wines. An impetus has also been given by the low-calorie concerned people who are rising in numbers by every passing day.