| Title: | Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction |
| Author(s): | Pham DT; Stockdale VJ; Wollan D; Jeffery DW; Wilkinson KL; |
| Address: | "School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. duc-truc.pham@adelaide.edu.au. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. duc-truc.pham@adelaide.edu.au. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Vanessa.Stockdale@tweglobal.com. Treasury Wine Estates, 97 Sturt Highway, Nuriootpa, SA 5352, Australia. Vanessa.Stockdale@tweglobal.com. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. DWollan@memstar.com.au. VA Filtration, PO Box 794, Nuriootpa, SA 5355, Australia. DWollan@memstar.com.au. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. david.jeffery@adelaide.edu.au. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. david.jeffery@adelaide.edu.au. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. kerry.wilkinson@adelaide.edu.au. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. kerry.wilkinson@adelaide.edu.au" |
| DOI: | 10.3390/molecules24071404 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "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" |
| Keywords: | "Chromatography, High Pressure Liquid Ethanol/analysis *Gas Chromatography-Mass Spectrometry Osmosis Volatile Organic Compounds/*analysis Wine/*analysis alcohol dealcoholization evaporative perstraction reduced alcohol wine reverse osmosis;" |
| Notes: | "MedlinePham, Duc-Truc Stockdale, Vanessa J Wollan, David Jeffery, David W Wilkinson, Kerry L eng ICI30100005/Australian Research Council Training Centre for Innovative Wine Production/ Switzerland 2019/04/13 Molecules. 2019 Apr 10; 24(7):1404. doi: 10.3390/molecules24071404" |
