Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

García, Rodrigo Loyola; Gutiérrez‐Gamboa, Gastón; Medel-Marabolí, Marcela; Díaz-Gálvez, Irina

doi:10.20870/ives-tr.2021.4621

Cited by 5 publications

(3 citation statements)

References 4 publications

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“…Dealcoholization methods such as osmotic distillation [16,19,24], reverse osmosis [23,[25][26][27][28], pervaporation [29,30], vacuum distillation [13,14,31], and the spinning cone column [26,32] are most commonly used because they can partially or completely reduce the alcohol content (<0.5% v/v) of wines and beverages [15,17,33,34]. Dealcoholization methods, especially reverse osmosis and vacuum distillation, have been shown to have minimal impact on wine aroma and sensory quality after dealcoholization [35,36].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

et al. 2021

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Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.

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Section: Introductionmentioning

confidence: 99%

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

et al. 2021

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“…This technique requires specialized equipment and expertise but provides a controlled approach to reducing alcohol content without significant flavor loss. Winemakers appreciate RO's precision in preserving the wine's aromatic components [148][149][150][151][152][153].…”

Section: Improving Port Wine Production and Its Effect On Vinegarmentioning

confidence: 99%

“…This approach is gentler than traditional distillation, ensuring a more delicate treatment of the wine's sensory characteristics. The spinning cone column offers winemakers an efficient means of alcohol reduction while minimizing the impact on the overall flavor profile [152,154].…”

Section: Improving Port Wine Production and Its Effect On Vinegarmentioning

confidence: 99%

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

Mota,

Vilela

2024

Fermentation

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This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers have been faced with a diverse array of challenges, ranging from reducing the high alcohol content to preserving the inherent sweetness. Through an exhaustive exploration of acetic fermentation processes and the indispensable role of AAB, this review meticulously elucidates the complex biochemistry underlying vinegar formation, delving into the nuanced interactions between microbial activity and chemical composition. Furthermore, this review underscores the importance of sensory characteristics and consumer perception derived from vinegar production, providing invaluable insights into these fermented products’ sensory profiles and marketability. In summary, this study offers valuable insights into the evolution of port wine into vinegar, highlighting its significance in agricultural and culinary contexts.

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White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters

Kumar,

Cassano,

Conidi

et al. 2025

Journal of Food Engineering

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Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

Cited by 5 publications

References 4 publications

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters

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