Wine describes a diverse commodity class composed of the yeast fermentation products of the must, or juice, pressed from grapes, the fruit of genus Vitis, but both in animal and human studies, wine demonstrates beneficial properties that are independent from the presence of alcohol. These benefits for health are mostly associated with polyphenols, and are absorbable from wine but poorly from unfermented grape juice. Dealcoholised wine is providing all the benefits without the toxicity, and is very affordable; improvements in the organoleptic quality of dealcoholised wine(s) as well as massive distribution are current challenges.