Preference and Acceptability of Partially Dealcoholized White and Red Wines by Consumers and Professionals

Meillon, Sophie; Dugas, V.; Urbano, Christine; Schlich, Pascal

doi:10.5344/ajev.2010.61.1.42

Cited by 44 publications

(8 citation statements)

References 21 publications

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“…Consequently, their unfamiliarity with modified ethanol concentrations, which is in most cases negatively correlated with liking (Saliba et al, 2009), might have affected their assessment of the test samples. Unexpectedly, and contrary to what would have been expected based on a previous study (Meillon et al, 2010), the level of wine knowledge did not impact preferences. The fact that the preferences were not affected by age likely proves that no bias was introduced into our data by the larger proportion of young consumers included in our panel (28.6 %).…”

Section: Resultscontrasting

confidence: 99%

“…While still preliminary, these findings were not consistent with the results of the tasting session, as wine with an ethanol content of 9 % v/v was not perceived differently to standard wine by consumers (Masson and Aurier, 2008). The same trend was also observed by Meillon et al (2010) in the 10-14 % v/v ethanol range, even though consumer liking was less evident, suggesting strong segmentation.…”

Section: Introductioncontrasting

confidence: 59%

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Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

et al. 2022

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Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.

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Section: Resultscontrasting

confidence: 99%

Section: Introductioncontrasting

confidence: 59%

Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

et al. 2022

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“…Escudero et al [66] discovered that wines with alcoholic contents surpassing 14.5% (v/v) lose their fruity aroma, as ethanol can suppress fruitiness by masking ester perception [67,68]. This observation aligns with findings from King et al [28], indicating a negative correlation between alcohol levels and fresh fruity and floral aromas.…”

Section: Impact Of Climate Changes On Wine Sensory Perception 1influe...mentioning

confidence: 57%

“…Interestingly, the study found that high alcohol concentrations had minimal to no significant impact on wine viscosity or body, essential aspects of wine quality. However, negative impacts on the sensorial perception of reducing alcohol in wines have been shown, namely reduced fruity aromas and increased vegetative and musty aromas [67].…”

Section: Impact Of Climate Changes On Wine Sensory Perception 1influe...mentioning

confidence: 99%

Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

Afonso,

Inês,

Vilela

2024

Fermentation

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The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces.

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“…Therefore, these products align with the general trend of consumers leading a healthier lifestyle. A study by Meillon et al also found that people tend to choose low-alcohol beverages because they are less caloric [15]. Pickering described how the improvement of dealcoholization technologies has led to an increase in wine quality [16].…”

Section: Scientific Backgroundmentioning

confidence: 99%

Characteristics of dealcoholized and partially dealcoholized wines on company websites and their influence on the price

Seccia,

Di Maria,

Viscecchia

et al. 2023

BIO Web Conf.

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The market for beverages obtained from dealcoholization of wine has grown from $7.8 billion in 2018 to $10 billion in 2022 in ten key markets; IWSR forecasts that no- and low-alcohol products’ volume will grow by +8% yearly between 2022 and 2025. Considering the segment of non-alcoholic wine, its demand is expected to surge at a CAGR of 10% from 2023 to 2033 (2022 Report from Fact.MR). Companies have the opportunity to pursue product differentiation through the wide heterogeneity of attributes that can be communicated through the website. The purpose of this study is to examine the offerings of companies producing fully or partially dealcoholized wines, through the statistical analysis of data relating to the product attributes communicated by the websites. The data were collected considering a sample of 360 wines, fully or partially de-alcoholized, presented on 43 corporate websites, with reference to the following variables: company location, still/sparkling, color, grape origin, grape variety, container capacity, packaging material, alcohol content, alcohol removal technique, retail prices, awards/recognitions, certifications, production of conventional wines, production of other alcoholic beverages, places (virtual and physical) of purchase and presence on social media. The collected data fed into a database that was used to perform statistical analyses related to the variables considered, for each of which the relationship with product prices was considered.

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Preference and Acceptability of Partially Dealcoholized White and Red Wines by Consumers and Professionals

Cited by 44 publications

References 21 publications

Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

Characteristics of dealcoholized and partially dealcoholized wines on company websites and their influence on the price

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