Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

Gil, M. Cuesta; Estévez, Sandra L; Kontoudakis, Nikolaos; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

doi:10.1007/s00217-013-2018-6

Cited by 53 publications

(43 citation statements)

References 42 publications

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“…In contrast, Motta et al () observed a concentration effect on anthocyanins after dealcoholisation at 5.0% v/v alcohol, probably because of the greater extent of ethanol removal from wine or to different operational conditions. The results of this study are in agreement with those reported in Gil et al (), where the partial dealcoholisation (−1 and −2% v/v of ethanol) of red wines made from Cabernet Sauvignon, Grenache and Carignan grapes using other membrane technologies, such as reverse osmosis, had no effect on the concentration of proanthocyanidin and their mean degree of polymerisation.…”

Section: Resultssupporting

confidence: 93%

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Rolle

Englezos

Torchio

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims: The aim of this work was to assess and compare the chemical composition and colour characteristics of Barbera red wines obtained after partial alcohol reduction using three promising methodologies for implementation at the industrial level. Methods and Results: Alcohol reduction was achieved by: (i) pre-fermentation addition of liquid derived from grape must (reverse osmosis by-product); (ii) mixed fermentations with strains of Starmerella bacillaris and Saccharomyces cerevisiae; and (iii) dealcoholisation of wine post-fermentation with a polypropylene membrane. The microbiological approach enabled the production of wines with a slightly lower alcohol concentration (À0.2 to À0.3% v/v), while facilitating the release of anthocyanin and some esters of fatty acids (ethyl hexanoate and ethyl dodecanoate) that could contribute positively to wine aroma with pleasant nuances. The low impact of the partial replacement of grape juice on the chemical composition and chromatic characteristics of Barbera wines makes this technique a good option for reducing the ethanol concentration by up to 1.0-2.0% v/v. In contrast, the use of a polypropylene membrane influenced negatively the composition of red wines by reducing significantly the concentration of esters (À60%) and anthocyanin (À17%), independently of the dealcoholisation level (up to À2% v/v). Conclusions: The alcohol reduction strategies can greatly influence the volatile and phenolic composition of the wine. The choice of either a technological or microbiological approach in the wine industry is dependent on the alcohol reduction required. Significance of the Study: This is the first comparative study of three strategies to reduce the alcohol concentration on the same batch of must/wine.

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Section: Resultssupporting

confidence: 93%

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Rolle

Englezos

Torchio

et al. 2017

Australian Journal of Grape and Wine Research

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“…4, 39 The treatments applied did not have significant effects on the wine content of proanthocyanidins, which was similarly observed with délestage treatments using seed removal 32 and reverse osmosis. 17,18 In contrast to our results, a reduction of tannins was described when nanofiltration was applied to red musts. 19 With regard to cold pre-fermentative maceration, the extraction of tannins in the absence of ethanol was expected to be lower as the extraction of flavanols, from either skins or seeds, is favored at higher percentages of ethanol.…”

Section: Effect Of the Different Treatments On The Phenolic Compoundscontrasting

confidence: 99%

“…The concentration of proanthocyanidins in sparkling wines increased significantly with grape maturity (Tables and ) because of the higher content of these compounds in mature grapes, and also because these compounds are more readily extracted due to the higher ethanol concentration in the base wines obtained from these grapes . The treatments applied did not have significant effects on the wine content of proanthocyanidins, which was similarly observed with délestage treatments using seed removal and reverse osmosis . In contrast to our results, a reduction of tannins was described when nanofiltration was applied to red musts .…”

Section: Resultsmentioning

confidence: 99%

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

et al. 2019

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BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre‐fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre‐fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre‐fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre‐fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry

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“…While the concentration of flavour compounds after treatment was not reported, a trained sensory panel could not distinguish consistently between control and reduced alcohol wines (Gil et al . ). Similar ethanol reduction (2% v/v) in Garnacha and Xarello wines using evaporative perstraction has been reported, along with a 20% loss of aroma compounds under optimised conditions (Diban et al .…”

Section: Post‐fermentation Practices and Processing Technologiesmentioning

confidence: 97%

“…Gil et al. () reported that only some compositional measures related to wine colour and polysaccharides were affected significantly by reducing alcohol 2% v/v in red wine using reverse osmosis. While the concentration of flavour compounds after treatment was not reported, a trained sensory panel could not distinguish consistently between control and reduced alcohol wines (Gil et al .…”

Section: Post‐fermentation Practices and Processing Technologiesmentioning

confidence: 99%

Strategies for reducing alcohol concentration in wine

Varela

Dry

Kutyna

et al. 2015

Australian Journal of Grape and Wine Research

113

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Extending the time before harvest-and therefore increasing grape maturity-enhances ripe fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal wine flavours. Greater maturity, however, increases sugar concentration, which in turn leads to wines with elevated ethanol concentration. High ethanol concentration can reduce the complexity of a wine by suppressing aroma intensity, while also increasing the perception of 'hotness' and 'bitterness'. In addition, health and economic considerations combined with market demand have the wine industry actively seeking ways to facilitate the production of wines with lower alcohol concentration. This review summarises the latest research aimed at reducing wine alcohol concentration, including viticultural practices, pre-fermentation and winemaking practices, microbiological strategies, and post-fermentation approaches and processing technologies. The effect of these practices on wine flavour is also discussed.

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Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

Cited by 53 publications

References 42 publications

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Strategies for reducing alcohol concentration in wine

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