摘要：In many grape producing countries, utilisation of fresh grapes creates some problems, therefore production of new products becomes a necessity. Among the new products, those having an alcohol content lower than that of wine, with natural fruit taste and flavour, also some containing carbondioxide are important. Although these beverages containing alcohol and carbon dioxide are enjoyable to most consumers, high sugar content may not be readily acceptable to some. Hence, reduction of sugar in such beverages is considered to be an important process. Some research studies have already been completed to lower the sugar content without causing a significant change in the natural composition of grape juice and some methods for this purpose have been recommended. In the paper some biological and physical methods to reduce the sugar content of low alcoholic grape beverages are reviewed.
