This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6480466 | PMC |
| http://dx.doi.org/10.3390/molecules24071404 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.
Food Chem X
December 2024
College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China.
This study explores the impact of natural flower extracts from , , and to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics.
View Article and Find Full Text PDFMembrane Dialysis for Partial Dealcoholization of White Wines.
Membranes (Basel)
April 2022
Departamento de Física Aplicada, ETSIIAA, Universidad de Valladolid, Avenida de Madrid 57, 34004 Palencia, Spain.
Membrane dialysis is studied as a promising technique for partial dealcoholization of white wines. The performance of three membrane processes applied for the partial dealcoholization of white wines of the Verdejo variety has been studied in the present work. Combination of Nanofiltration with Pervaporation, single step Pervaporation and, finally, Dialysis, have been applied to white wines from same variety and different vintages.
View Article and Find Full Text PDFTechniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.
Foods
October 2021
Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers.
View Article and Find Full Text PDFInfluence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines.
Food Chem
April 2020
The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address:
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP).
View Article and Find Full Text PDFInvestigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines.
Foods
October 2019
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond 5064, Australia.
Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as 'alcohol sweetspotting'.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!