| Title: | Impact of dealcoholization on quality properties in white wine at various alcohol content levels |
| Author(s): | Liguori L; Albanese D; Crescitelli A; Di Matteo M; Russo P; |
| Address: | "1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA Italy. ISNI: 0000 0004 1937 0335. GRID: grid.11780.3f Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Naples, Italy. 3Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy. GRID: grid.7841.a" |
| DOI: | 10.1007/s13197-019-03839-x |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines' strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alcohol content levels. On the contrary, the volatile compounds content decreased with increasing alcohol removal. Specifically, almost 50% of higher alcohols with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alcohol content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alcohol content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R(2) > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine" |
| Keywords: | Aroma Dealcoholization Low alcohol content Membrane Osmotic distillation Wine; |
| Notes: | "PubMed-not-MEDLINELiguori, Loredana Albanese, Donatella Crescitelli, Alessio Di Matteo, Marisa Russo, Paola eng India 2019/08/16 J Food Sci Technol. 2019 Aug; 56(8):3707-3720. doi: 10.1007/s13197-019-03839-x. Epub 2019 Jun 13" |
