3 categories of wines :
Adjusted wines: This involves removing 1% to 2% vol. of alcohol, either to reduce a degree considered too high or to ensure standardisation.
Lifestyle wines: These are new products between 6% and 10% vol. of alcohol which are intended to return to the table for lighter consumption.
Non-alcoholic wines (0.5% or 0.0%): These are new products for people or situations where alcohol is not recommended. The product is then an alternative to wine or other sodas or juices, potentially less relevant in the context.
There are also products, which present on the market as alcohol-free wines, but which are not wines but grape juices. They have not been fermented and therefore have never been wines, so they cannot pretend to be non-alcoholic wines.
Non-alcoholic beers between 0.5% and 1.2% vol. These are beers, which are authorised to be called alcohol-free beers because they have an alcohol content below 1.2% vol., but who choose to keep some alcohol for organoleptic and texture reasons. Indeed, some aromas are contained in the alcohol. Some brewers therefore decide to keep a fraction of the alcohol in order not to lose too much taste and texture.
0.0% beers: These are alcohol-free beers with an alcohol content below 0.5% vol., most often between 0.02% vol. and 0.05% vol.
2 categories of spirits :
White spirits (Gin, Vodka, ...): Very difficult to dealcoholise with the existing processes, as they precipitate and become cloudy, most non-alcoholic Gin are flavoured non-alcoholic bases.
Brown spirits (Whisky, Rum, etc.): These products are the result of dealcoholisation processwith a search for recovery of the original aromas.
Overall, given the loss of volume represented by the withdrawal of 40% to 50% vol. of alcohol when a spirit is dealcoholised, players in the spirits industry choose a more economical alternative, by flavouring non-alcoholic bases rather than dealcoholising an original product.