The trend has been there for several years now. Demand for wines with lower alcoholic strength increases. However, it is not that easy to make low-alcohol wines. The simplest method, to stop the fermentation at an early stage, is of course not applicable. It would mean residual sugar in the wine. You can use techniques like spinning cone or reverse osmosis, which simply removes a few percent of alcohol from the finished wine. Now New Zealand has announced that it planning to become a leader in this sector. In a slightly different way.
There will be no de-alcoholisation for New Zealand. The low alcohol will come naturally, for example, by the way of working in the vineyard and the selection of yeast varieties. They will use grape varieties that give ripe grapes with lower sugar levels. Research work is under way. Already today, Sauvignons Blanc with 10% alcohol are popular in New Zealand. But this will only be a part of their production.