Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
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 comp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Membranes |
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| Online Access: | https://www.mdpi.com/2077-0375/11/12/957 |
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| author | Faisal Eudes Sam Tengzhen Ma Yuhua Liang Wenle Qiang Richard Atinpoore Atuna Francis Kweku Amagloh Antonio Morata Shunyu Han |
| author_facet | Faisal Eudes Sam Tengzhen Ma Yuhua Liang Wenle Qiang Richard Atinpoore Atuna Francis Kweku Amagloh Antonio Morata Shunyu Han |
| author_sort | Faisal Eudes Sam |
| collection | DOAJ |
| description | 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% <i>v</i>/<i>v</i> ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% <i>v</i>/<i>v</i>, 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 C<sub>13</sub>-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% <i>v</i>/<i>v</i>) wines with minimal impact on aroma and sensory quality. |
| first_indexed | 2024-03-10T03:35:51Z |
| format | Article |
| id | doaj.art-1849e65f3d1e4a4fbd70fcc3a1b4c5d5 |
| institution | Directory Open Access Journal |
| issn | 2077-0375 |
| language | English |
| last_indexed | 2024-03-10T03:35:51Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Membranes |
| spelling | doaj.art-1849e65f3d1e4a4fbd70fcc3a1b4c5d52023-11-23T09:30:26ZengMDPI AGMembranes2077-03752021-12-01111295710.3390/membranes11120957Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of WinesFaisal Eudes Sam0Tengzhen Ma1Yuhua Liang2Wenle Qiang3Richard Atinpoore Atuna4Francis Kweku Amagloh5Antonio Morata6Shunyu Han7Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaDepartment of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, GhanaDepartment of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, GhanaFood Technology Department, Technical College of Agricultural Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainGansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaOver 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% <i>v</i>/<i>v</i> ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% <i>v</i>/<i>v</i>, 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 C<sub>13</sub>-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% <i>v</i>/<i>v</i>) wines with minimal impact on aroma and sensory quality.https://www.mdpi.com/2077-0375/11/12/957alcohol-free winechemical parametersdealcoholizationmembranenon-alcoholic wine reverse osmosissensory characteristics |
| spellingShingle | Faisal Eudes Sam Tengzhen Ma Yuhua Liang Wenle Qiang Richard Atinpoore Atuna Francis Kweku Amagloh Antonio Morata Shunyu Han Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines Membranes alcohol-free wine chemical parameters dealcoholization membrane non-alcoholic wine reverse osmosis sensory characteristics |
| title | Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines |
| title_full | Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines |
| title_fullStr | Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines |
| title_full_unstemmed | Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines |
| title_short | Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines |
| title_sort | comparison between membrane and thermal dealcoholization methods their impact on the chemical parameters volatile composition and sensory characteristics of wines |
| topic | alcohol-free wine chemical parameters dealcoholization membrane non-alcoholic wine reverse osmosis sensory characteristics |
| url | https://www.mdpi.com/2077-0375/11/12/957 |
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