Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics
| Autor: | Rafia Salifu, Ma Tengzhen, Yu-Mei Jiang, Faisal Eudes Sam, Shunyu Han, Wang Jing, Bo Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Vacuum distillation reduced-alcohol wine TP1-1185 Plant Science Review Health Professions (miscellaneous) Microbiology Membrane technology law.invention law Spinning cone dealcoholization non-alcoholic wine Distillation Aroma Winemaking Wine biology aroma compounds volatile composition Chemical technology alcohol-free wine Pulp and paper industry biology.organism_classification Environmental science Nanofiltration sensory quality Food Science phenolic composition |
| Zdroj: | Foods Foods, Vol 10, Iss 2498, p 2498 (2021) |
| ISSN: | 2304-8158 |
| Popis: | The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers. |
| Databáze: | OpenAIRE |
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