Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines.

ABSTRACT: Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization b

SUBMITTER: Sam FE 

PROVIDER: S-EPMC8708490 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature