Abstract
This research has studied the treatment of dealcoholized wines with glycosidic enzymatic preparation and glycosidic aroma precursors extract isolated from aromatic grapes in order to enhance the aroma profile of non-alcoholic white wines. The effect of the addition of the precursors extract and the enzymatic treatment was studied after 15 and 30 d of storage, using dealcoholized wine as control. The analysis of free and bound volatile compounds was carried out by gas chromatography-mass spectrometry (GC-MS) after isolation using solid-phase extraction (SPE). The application of multivariate statistical analysis confirmed differences in the free and bound volatile profile of the studied samples when applicated the different treatments after 15 d and 30 d of storage. The combination of both treatments increased in a significant way the aromatic profile of Verdejo dealcoholized wine, showing high concentrations of terpenic and bencenic compounds due to the addition of precursors extract from an aromatic grape variety. This brings to light that this technique could be considered as a possible way of enhancing the aroma profile of dealcoholized wines in La Mancha region, as well as a way of using by-products from the wine industry, thus contributing to the concept of circular economy.
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