A new study by a team of researchers in South Africa has found that reducing a red wine’s alcohol percentage by 50 percent does not reduce its benefits for the heart. But several winemakers say that even if the wine is good for you, it probably doesn’t taste good.

The scientists used a technique called lirisation to lower the alcohol level in a French Cabernet Sauvignon from 12 percent to 6 percent alcohol. Lab tests showed that antioxidant levels remained the same, according to the study, published in South African Medical Journal.

The scientists also tested wine samples on lab rats. After inducing cardiac arrests, the researchers found that blood flow was restored faster in rodents who had been drinking both 6 percent and 12 percent alcohol wines, compared to the control group.