## 1 Introduction  
In recent years there has been an increasing trend of a part of consumers who want wines with lower alcoholic strength. Moreover, there is also a widespread global belief that consumption of alcoholic wines should be reduced in favor of dealcoholized, low and non-alcoholic wines [1; 2; 3; 4]. In particular, social demands related to road safety, and some health reasons have considerably increased the demand for dealcoholized wines [5]. Interestingly, reducing the alcohol content of wines may reduce the risks associated with the consumption of alcoholic wines without compromising their cardioprotective effects [6]. The global non-alcoholic wine market is expected to grow at a remarkable compound annual growth rate (CAGR) of over 7% during the forecast period (2019-2027) and will be valued at over US$10 billion [7]. Amidst this competition, it makes sense that wine producers and researchers are trying to improve technology, especially, physical dealcoholization methods to cater to the development of non-alcoholic wines in the wine industry, considering the growing trend of consumers for wines with a lower alcoholic strength. However, the dealcoholization of wine has two major drawbacks. The first is technical since it is extremely difficult to dealcoholize a wine while maintaining its original organoleptic characteristics. Generally, both the aromatic qualities and taste of dealcoholized wine tend to worsen the greater the decrease in its alcoholic strength [8; 9; 10]. The second drawback is legal since the laws vary according to each country. The International Wine Organization (OIV) establishes that a percentage of alcohol greater than 2% \(v/v\) cannot be reduced. Partial dealcoholization (up to 2% \(v/v\)) has become another practice in oenology [11]. Dealcoholization methods generate changes in the organoleptic properties of wines (even membrane methods cause compositional changes) that go beyond alcohol extraction [12; 13; 14; 15; 16; 17]. This makes the resulting wines have a different flavor and aroma. However, from some scientific publications [10; 18; 19; 20; 21; 22; 23], good results have been achieved with dealcoholization of up to 2% \(v/v\) ethanol. Dealcoholization methods such as osmotic distillation [16; 19; 24], reverse osmosis [25; 26; 27; 28; 23], pervaporation [29; 30], vacuum distillation [13; 14; 31], and the spinning cone column [26; 32] are most commonly used because they can partially or completely reduce the alcohol content (<0.5% \(v/v\)) of wines and beverages [15; 17; 33; 34]. Dealcoholization methods, especially reverse osmosis and vacuum distillation, have been shown to have minimal impact on wine aroma and sensory quality after dealcoholization [35; 36]. According to [PERSON] et al. [37], reduced-alcohol wines produced by reverse osmosis generally have the same taste and aromas as regular wines produced by other methods such as distillation, spinning cone technology, or partial fermentation. For example, reverse osmosis was used to achieve a 75% ethanol reduction in a cider (8% \(v/v\)) without significant loss of key aroma compounds [38]. In addition, reverse osmosis was reported to retain important aroma compounds due to lower processing temperatures and better separation of compounds [39; 40; 41]. Vacuum distillation, on the other hand, is suitable for adjusting the alcohol content of wines [13; 14; 31]. It can also be used to extract almost all of the alcohol from a wine sample or to separate it from other less volatile components. Vacuum distillation could produce a greater reduction in alcohol and a higher concentration of other compounds such as flavonoids, organic acids, anthocyanins, and cations [13]. The ability of reverse osmosis and vacuum distillation to retain the phenolic components, aroma compounds, and sensory quality of wines after certain limits of dealcoholization make them suitable for the production of non-alcoholic or alcohol-free wines and beverages.