Most wines have pH closer to 3 than 7. A completely neutral wine isn't
wine- it's diluted vodka.

Besides, if you pull out all the minerals, ions, and electrolytes out
of the juice, you'll not only pull out all the flavour, you'll also
pull out the nutrients that the yeasts need in order to ferment
whatever you've got left.

Any oenophile will tell you that this "wine" ins't going to work- even
if it did ferment, it'd be undrinkable.