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

Faisal Eudes Sam,Francis Kweku Amagloh,Shunyu Han,Antonio Morata,Richard Atinpoore Atuna,Wenle Qiang,Yuhua Liang,Tengzhen Ma

doi:10.3390/membranes11120957

Faisal Eudes Sam, Francis Kweku Amagloh + Show 6 more

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https://doi.org/10.3390/membranes11120957

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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 by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.

Highlights

In recent years there has been an increasing trend of a part of consumers who want wines with lower alcoholic strength
1.6%, 2.6% and 0.7% v/v ethanol, respectively, using the reverse reverse osmosis (RO)-EP. In these studies, the concentrations of some acids such as propanoic, decanoic, and hexanoic acids increased by 11% to 173% [77], 6% to 25% [50], and 24% [8], respectively, which may indicate ester hydrolysis. Both RO and vacuum distillation (VD) resulted in significant ester losses, our results show that
The physicochemical parameters, composition of volatile components, and sensory characteristics of white, rosé, and red wines dealcoholized by two methods; reverse osmosis and vacuum distillation at an alcohol content of 0.7% v/v were compared to determine which method is more suitable for dealcoholization of wines

Summary

Introduction

In recent years there has been an increasing trend of a part of consumers who want wines with lower alcoholic strength. The global non-alcoholic wine market is expected to grow at a remarkable compound annual growth rate (CAGR) of over 7% during the forecast period (2019–2027) and will be valued at over US$10 billion [7]. Amidst this competition, it makes sense that wine producers and researchers are trying to improve technology, especially, physical dealcoholization methods to cater to the development of non-alcoholic wines in the wine industry, considering the growing trend of consumers for wines with a lower alcoholic strength

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