Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction
This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analy...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/7/1404 |
| _version_ | 1818174101896822784 |
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| author | Duc-Truc Pham Vanessa J. Stockdale David Wollan David W. Jeffery Kerry L. Wilkinson |
| author_facet | Duc-Truc Pham Vanessa J. Stockdale David Wollan David W. Jeffery Kerry L. Wilkinson |
| author_sort | Duc-Truc Pham |
| collection | DOAJ |
| description | This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal. |
| first_indexed | 2024-12-11T19:39:03Z |
| format | Article |
| id | doaj.art-ea19f47bf1ec4e96a900b94e0c34680a |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T19:39:03Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ea19f47bf1ec4e96a900b94e0c34680a2022-12-22T00:53:04ZengMDPI AGMolecules1420-30492019-04-01247140410.3390/molecules24071404molecules24071404Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative PerstractionDuc-Truc Pham0Vanessa J. Stockdale1David Wollan2David W. Jeffery3Kerry L. Wilkinson4School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, AustraliaThe Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, AustraliaThe Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, AustraliaThis study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.https://www.mdpi.com/1420-3049/24/7/1404alcoholevaporative perstractiondealcoholizationreduced alcohol winereverse osmosis |
| spellingShingle | Duc-Truc Pham Vanessa J. Stockdale David Wollan David W. Jeffery Kerry L. Wilkinson Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction Molecules alcohol evaporative perstraction dealcoholization reduced alcohol wine reverse osmosis |
| title | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| title_full | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| title_fullStr | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| title_full_unstemmed | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| title_short | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| title_sort | compositional consequences of partial dealcoholization of red wine by reverse osmosis evaporative perstraction |
| topic | alcohol evaporative perstraction dealcoholization reduced alcohol wine reverse osmosis |
| url | https://www.mdpi.com/1420-3049/24/7/1404 |
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