**Acknowledgements**

T.B. and K.D. are supported by the School of Health Sciences and the Faculty of Health and Medicine, The University of Newcastle and by Faculty of Science, School of Environmental and Life Sciences (SELS), The University of Newcastle.

C.S.S. is an adjunct Senior Lecturer in the School of Agriculture, Food and Wine at The University of Adelaide.

**279**

**Author details**

Tamara Bucher1,2\*, Kristine Deroover2

The University of Newcastle, Australia

Newcastle, Callaghan, NSW, Australia

provided the original work is properly cited.

and Creina Stockley3

1 Faculty of Science, School of Environmental and Life Sciences (SELS),

3 Stockley Health and Regulatory Solutions, Malvern, SA, Australia

\*Address all correspondence to: tamara.bucher@newcastle.edu.au

2 Priority Research Centre for Physical Activity and Nutrition, The University of

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Production and Marketing of Low-Alcohol Wine DOI: http://dx.doi.org/10.5772/intechopen.87025*
