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Esta es la versión de autor del artículo publicado en: This is an author produced version of a paper published in:Journal of Supercritical Fluids 61 (2012) A two-step process using supercritical fluid extraction with CO 2 has been developed to produce a low-alcohol beverage from wine that maintains the aroma and the antioxidant activity similar to that of the original wine. First, the recovery of aroma from wine was attained in a countercurrent packed column (white and red wines were investigated) using very low CO 2 /wine ratios. Then, the aroma-free wine recovered from the bottom of the extraction column was dealcoholized by applying different extraction conditions. The results obtained from these studies permit the design of a two-step countercurrent CO 2 extraction process at 9.5 MPa and 313 K, in which the different CO 2 /wine ratios employed in each step lead to the recovery of aroma or the removal of ethanol. The twostep process was applied to rose wine and the low-alcohol beverage obtained proved to have similar antioxidant activity and similar aroma profile to that of the original wine.In the *Graphical AbstractSupercritical CO 2 extraction applied toward the production of a functional beverage from wine Highlights > We produce a low-alcohol beverage from wine based on a supercritical process. > The countercurrent-SFE process is a two-step process > First, recovery of aroma using very low CO 2 /wine ratios > Second, dealcoholization of the aroma-free wine > Beverage obtained have similar antioxidant activities and aroma to that original wine 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 Abstract 25 Supercritical CO 2 extraction has been proved to be a potential tool in the recovery of 26 aroma compounds from different natural sources and in the removal of ethanol from 27 aqueous solutions. In this work, both ideas are combined to develop a two-step process 28 toward the production of a low-alcohol beverage from wine, but maintaining the aroma 29 and the antioxidant activity similar to that of the original wine. 30First, the recovery of aroma from wine was attained in a countercurrent packed column 31 (white and red wines were investigated) using very low CO 2 /wine ratios. Then, the 32 aroma-free wine recovered from the bottom of the extraction column was dealcoholized 33 by applying different extraction conditions. 34The results obtained from these studies permit the design of a two-step countercurrent 35 CO 2 extraction process at 9.5 MPa and 313 K, in which the different CO 2 /wine ratios 36 employed in each step lead to the recovery of aroma or the removal of ethanol. The two-37 step process was applied to rose wine and the low-alcohol beverage obtained proved to 38 have similar antioxidant activity and similar aroma profile to that of the original wine.

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