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Food Chem

Title:		Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques
Author(s):		Motta S; Guaita M; Petrozziello M; Ciambotti A; Panero L; Solomita M; Bosso A;
Address:		"Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy. Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy. Electronic address: antonella.bosso@crea.gov.it"
Journal Title:		Food Chem
Year:		2017
Volume:		20161012
Issue:
Page Number:		1 - 10
DOI:		10.1016/j.foodchem.2016.10.046
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Three wines (a Rose wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was investigated. The main difference between the two techniques was the concentration grade reached by the dealcoholized fractions, which was 5-6times higher with D than with MC due to the concomitant loss of water. The main fixed compounds (organic acids, cations, polyphenols, anthocyanins) were not lost during the dealcoholization, while the losses of volatile compounds were relevant. Finally, the delta(18)O isotopic ratio was studied. The delta(18)O isotope ratio increased with D and decreased with MC. At the same time the delta(18)O isotope ratio fell within legal limits when the final ethanol content was adjusted to 2% by blending with dealcoholized fractions"
Keywords:		Anthocyanins/analysis/chemistry/isolation & purification Chemical Fractionation/*methods Polyphenols/analysis/chemistry/isolation & purification Vitis/chemistry Volatile Organic Compounds/analysis/chemistry/*isolation & purification Wine/*analysis Aroma D;
Notes:		"MedlineMotta, Silvia Guaita, Massimo Petrozziello, Maurizio Ciambotti, Aldo Panero, Loretta Solomita, Mauro Bosso, Antonella eng Comparative Study England 2016/12/17 Food Chem. 2017 Apr 15; 221:1-10. doi: 10.1016/j.foodchem.2016.10.046. Epub 2016 Oct 12"