It is widely believed that non-alcoholic wines are simply grape juice in an elegant bottle. In most cases, however, this is far from true. It is a real challenge for producers to remove alcohol from fermented juice without compromising the typical qualities, balance, taste characteristics, and quality of the finished product. To compensate for missing properties, a small amount of sugar or grape juice often needs to be added to give the wine a rounder texture. The working methods are entirely technical, and expensive machinery is used for their application.