| Title: | A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles |
| Author(s): | Longo R; Blackman JW; Antalick G; Torley PJ; Rogiers SY; Schmidtke LM; |
| Address: | "National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia. Electronic address: rocco.longo@utas.edu.au. National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. School of Science, RMIT University, Melbourne, VIC 3001, Australia. National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia. National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia" |
| DOI: | 10.1016/j.foodchem.2018.04.013 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required" |
| Keywords: | Ethanol/*chemistry Odorants/*analysis Volatile Organic Compounds/*analysis/chemistry Wine/*analysis Common component and specific weights analysis Dealcoholisation Early harvest Evaporative perstraction Lower alcohol wine Reverse osmosis Sensory descripti; |
| Notes: | "MedlineLongo, Rocco Blackman, John W Antalick, Guillaume Torley, Peter J Rogiers, Suzy Y Schmidtke, Leigh M eng Comparative Study England 2018/05/10 Food Chem. 2018 Sep 30; 261:21-29. doi: 10.1016/j.foodchem.2018.04.013. Epub 2018 Apr 7" |
