The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.