Sensory Quality Of Wine Research Articles

Wine polyphenol oxidation mechanism and the effects on wine quality: A review.

Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed. The paper first explores the process of oxygen dissolution and the complex transformations that occur in polyphenols during oxidation. It then reviews the current methods of micro-oxidation (MOX) and over-oxidation (OOX). Subsequently, it introduces oxidation kinetics, and controls indexes for the degree of oxidation and the underlying principles. Additionally, it discusses the effects of oxidation on the sensory qualities of wine and analyzes the interrelationships between oxidation, functional components, and drinkability. The comprehensive review of the literature shows that OOX leads to the rapid depletion of polyphenols, reducing the overall antioxidant capacity of the wine and affecting its appearance and flavor. In contrast, MOX promotes a balanced matrix and enhances the complexity of the aroma. Polyphenols, particularly resveratrol, can interact with reactive oxygen species or activate endogenous defense mechanisms to mitigate diseases risks. However, the presence of oxygen can activate the antioxidant mechanism of resveratrol, resulting in decreased content and a diminished anti-disease effect. Despite this, a clear distinction between OOX and MOX has not been established. Future research should focus on identifying and defining precise oxidation levels using control indexes for the degree of oxidation.

Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines.

Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality

Vine spacing effects of Shiraz/101-14 Mgt on a relatively high potential soil in the Breede River Valley, Robertson, South Africa, on grape composition and wine quality, were investigated. Canopies were VSP trellised and orientated approximately NNE-SSW. Spacing between rows was fixed at 2.2 m. In-row vine spacing changed from 0.3 – 4.5 m with increments of 30 cm (from 15151 – 1010 vines/ha). Grape composition and wine quality were monitored over six seasons and two grape ripeness levels. Decreasing trends of soluble solids (°B) and pH and increasing titratable acidity from narrow to wide spacing were observed. Sugar accumulation of wider spacings seemed delayed. Berry skin total anthocyanin index and phenol content showed virtually no change. Malvidin mono-glucoside and its p-coumaroyl and acetyl derivatives were present in the highest concentrations, followed by peonidin-, petunidin-, delphinidin- and cyanidin mono-glucosides and derivatives, each vine spacing treatment displaying a unique grape anthocyanin profile. The narrower spacing of vines seemed to favour skin anthocyanin accumulation compared to wider spacing. Decreasing trends in wine total anthocyanin intensity, anthocyanin density, and phenols were observed from narrow to wide spacing; all had higher levels in wines from riper grapes. Individual wine anthocyanin concentrations also showed qualitative profile changes. The first regression join points for all anthocyanins occurred around 1.8 – 2.4 m vine spacing; those for malvidin and derivatives consistently appeared at 1.8 m spacing. Although volatile compounds only seemed to respond to ripeness level and not to vine spacing, wine sensory quality generally decreased with wider vine spacing at both grape ripeness levels. Given the changes in biotic and abiotic growth conditions with wider vine spacing, the results likely displayed adaptation to the combined impact of increasing light exposure, berry temperature, physiological functioning, vegetative and reproductive growth ratios, and plant stress. The study showed the prominent role of plant spacing in sustainable grape growing and wine outcomes and thus the importance of judicious decision-making during the establishment and management of vines under any growth conditions and in any terroir.

Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation

Fresh-style red wine is attracting consumers, prompting an exploration of low-temperature winemaking techniques for its industrial production. Herein, low temperatures were applied to red winemaking, evaluating metabolite compositions and sensory profiles of wines fermented at lower versus higher temperatures. The accumulation of various phenolics at different temperatures may work synergistically with temperatures to shape yeast metabolism. Low temperatures significantly weakened the extraction of phenolic compounds, thus attenuating the bitterness and astringency of wine and contributing better balance and brighter color to wines at lower temperatures. Esters, especially ethyl acetate (increased by 24.8%), ethyl hexanoate (increased by 72.3%), ethyl octanoate (increased by 67.9%), and ethyl decanoate (increased by 50.6%) increased with decreasing temperatures, contributing fresh red fruit aromas to wines fermented at 10 °C, while phenylethanol (decreased by 60.0%) decreased with decreasing temperatures, weakening floral aromas to wines at 10 °C. Low temperatures can reduce higher alcohols (19.3% in total) and positively influence the sensory quality of wine. In general, wines fermented at 10 °C exhibited the highest overall quality, highlighting the potential of low-temperature fermentation in the production of fresh-style red wine.

Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types

To investigate the effect of partial clarification during fermentation with various types of bentonite on protein stability and composition, phenols, volatile compounds and sensory quality of wine, white grape must was treated with four commercial bentonites late in fermentation, while a control was fermented without bentonite. Wines were analyzed partially clarified after fermentation and when stable after additional clarification. A developed 2D proteomics method based on ion-exchange chromatography and SDS-PAGE separation followed by identification by MALDI-TOF/TOF was used to analyze PR proteins, while phenols and volatile compounds were determined by HPLC–DAD and SPME–GC–MS, respectively. It was observed that various bentonite types have differential and preferential affinity towards particular proteins. Various bentonite types exhibited different side-effects on wine chemical composition, significantly preserving the contents of particular odoriferous esters and antioxidant phenols with positive repercussions on wine sensory quality, which is of interest to the wine industry.

Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma.

Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.

Physicochemical Properties and Sensory Qualities of Wine Produced from Galigiuan (Paratrophis glabra) Fruit

The study used a rather underutilized “galigiuan” [Paratrophis glabra (Merr.) Steenis] fruits inthe production of wine beverages using a research development process and descriptive method.It aims to determine the physicochemical properties using Bruker Alpha FT-IR SpectrometerWine Analyzer and evaluate the sensory qualities of the wine product in terms of appearance,aroma, taste, texture/finish, and general acceptability using consumer rating test through a 4- and7-point hedonic scale. Physicochemical analysis showed that galigiuan wine is within standards forfruit wine as to acetic acid (0.41 g/L), alcohol (10.24%), citric acid (3.09 g/L), density (1), fructose(5.44 g/L), glycerol (10.08 g/L), lactic acid (0.31 g/L), pH (3.67), saccharose (1.60 g/L), and totalsugar (7.30 g/L) but less in total acid (2.55 g/L) based on the overall average. The average valuesfor glucose, tartaric acid, and malic acids were negative. The wine product had good appearance,aroma, taste, texture/finish, and acceptability as fruit wine comparable to that of Bignay wine.Utilizing Paratrophis glabra fruits in wine production could minimize the wastage of its fruitsduring its peak fruiting season and can be an alternative source of wine beverage and livelihood.

Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate

Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6 %, 17.2 % and 22.2 % were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.

Effect of driving pressure and flux rate on red wine nanofiltration

Red wine contains many bioactive components, such as phenolics, which play a beneficial role on human health and also are responsible for important sensory qualities of wine. Membrane technology offers advantages compared to the conventional methods used for polyphenols extraction in terms of high recovery/removal efficiency, no phase transition and mild operating conditions. In this study, nanofiltration of the native Bulgarian red wine Mavrud was performed. The MaxiMem membrane filtration system employing the nanofiltration membrane Microdyn Nadir™ NP030 P (MWCO 500 Da) was used for this purpose. The effects of the operating parameters (transmembrane pressure and flow rate) on the retention of bioactive compounds in wine were investigated. The phenolic amount of the obtained wine after nanofiltration was evaluated and compared with the data of the original wine. It was found out that the examined nanofiltration membrane can be effectively used for concentration of phenolics in wine. Optimal results with 29 % concentration of the phenolics in the obtained wine were achieved applying two sets of pressure and flow rate, namely 40 bar and 1.2 L/min, and 30 bar and 3 L/min.

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines

The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thiols (none, low, medium and high) and three levels of esters (none, low, medium) were added to a dearomatized white wine base in a full factorial design. Check-All-That-Apply (CATA) was used to determine the aroma descriptors that most differentiated the wines followed by Sensory Descriptive Analysis (SDA) to evaluate the intensity of those significant aroma attributes. More than 78% of the total variance was described in the first two dimensions when using Canonical Variate Analysis. Tropical fruit aromas were associated with wines containing different levels of esters and ester-thiol combinations. Volatile thiols alone imparted an earthy aroma and were grouped with the control wine. The different ester-thiol combinations altered the tropical fruit aroma quality in the wines from citrus to passionfruit, pineapple and guava. Understanding the cause of tropical fruit aroma allows for targeted processing to achieve the desired wine sensory quality.

Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine.

In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition. PRACTICAL APPLICATION: Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium-quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co-winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient experimental evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality.

A decision-support system to predict grape berry quality and wine potential for a Chenin vineyard

Grape berry ripening is a complex process, and predicting the quality of wine starting from the ripening kinetics of grape berries is a challenging task. To tackle this problem, we present a decision-support system based on coupling expert know-how with probability laws encapsulated in a probabilistic model, a dynamic Bayesian network. The proposed approach predicts the ripening kinetics of grape berries starting from initial measurements and weather conditions, and then exploits the information to evaluate the potential of the wine that will produced from them. The results show that the dynamic Bayesian network predicts the total acidity concentration and the sugar content of the grape berries with a small amount of error (mean of 6% for total acidity concentration, 10% for sugar content) that is considered satisfying by the experts, making it possible to predict the ideal moment for harvesting the grapes up to two weeks in advance. Moreover, feeding the results from the probabilistic model to a fuzzy expert model, the predicted trajectories are compared to an ideal trajectory described by wine experts and formalized mathematically. From this comparison, it is possible to anticipate drifts in wine sensory quality right from the step of grape ripening.

The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions

To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alcohol levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approximately 40%, 95% and 10%, respectively, and the percentages for the black net were 30%, 45% and 3%, respectively. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component analysis.

Increasing Amino Acids Content of White Wines with Enzymes Treatments

Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the sensory quality of wine. Therefore, this research focuses on monitoring the effect of enzymes on amino acid concentration during the fermentation of Fetească regală and Sauvignon blanc wines. A total of 22 amino acids were quantified using an ultra-high liquid chromatography system coupled with mass spectrometry detection. Data indicated a major impact of the analysed variables (enzyme type and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as histidine, isoleucine, phenylalanine, and tryptophan, were found in samples treated with pectinases preparations. The administration of pectinases was more effective in the Fetească regală wines in the applied work conditions, although the β-glycosides generated the highest values for most amino acids in the Sauvignon blanc. Pectinases can provide more acceptable sensory characteristics of wine compared to β-glycosides in the applied work conditions (when they are applied in the pre-fermentation stage), while these samples generally showed the lowest intensity for some negative descriptors, such as phenolic, mineral or a bitter taste.

Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

AbstractAroma components of wines play an important role in the sensory quality of wines. In our paper we investigate the effect of commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic acid, capric acid, and different fatty acid esters were used as markers of the alcoholic fermentation process. The optimal temperature for the fermentation of different white wines was at 15–16 °C, in the case of examined wines lower concentrations of fatty acids and fatty acid esters were found at this temperature. At 25–26 °C fermentation temperature very high concentrations of fatty acids and fatty acid esters were detected. Applying different nitrogen-containing wine additives we managed to achieve better aroma profiles for white wines even using musts of lower quality.

Localization, purification, and characterization of a novel β-glucosidase from Hanseniaspora uvarum Yun268.

β-Glucosidase is a key enzyme that hydrolyzes nonvolatile glycosylated precursors of aroma compounds and enhances the organoleptic quality of wines. In this study, a novel β-glucosidase from Hanseniaspora uvarum Yun268 was localized, purified, and characterized. Results indicated that β-glucosidase activity was mainly distributed within the cells. After purification via ammonium sulfate precipitation combined with chromatography, β-glucosidase specific activity increased 8.36 times, and the activity recovery was 56.90%. The enzyme had a molecular mass of 74.22kDa. It has a Michaelis constant (Km ) of 0.65mmol/L, and a maximum velocity (Vmax ) of 5.1nmol/min under optimum conditions; and Km of 0.94mmol/L, and Vmax of 2.8nmol/min under typical winemaking conditions. It exhibited the highest activity at 50°C and pH 5.0 and was stable at a temperature range of 20-80°C and pH range of 3.0-8.0. The enzyme has good tolerance to Fe3+ , especially maintaining 93.68% of its activity with 10mmol/L of Fe3+ . Ethanol (<20%) and glucose (<150g/L) inhibited its activity only slightly. Therefore, β-glucosidase from H. uvarum Yun268 has excellent biochemical properties and a good application potential in winemaking. PRACTICAL APPLICATION: Winemaking is a biotechnological process in which exogenous β-glucosidase is used to overcome the deficiency of endogenous β-glucosidase activity in grapes. By localizing, purifying, and characterizing of β-glucosidase from Hanseniaspora uvarum Yun268, it is expected to reveal its physical and chemical characteristics to evaluate its oenological properties in winemaking. The results may provide the basis for promoting the release of varietal aroma and improving wine sensory quality in the wine industry.

Production and Quality Evaluation of Wine from Jackfruit Co-Products

Ripe jackfruit is among the favorite fruits of many people. However, what is usually eaten is the pulp. The other parts, known as co-products like rags, peel, pith, seeds and seed coat are just thrown away as wastes. This study was conducted to find out if jackfruit co-products can be made into a high value product like wine and to determine the physico–chemical and sensory qualities of wine produced from jackfruit co-products. The study had five treatments, with the type of co-products representing the treatments. The wine products from these treatments were evaluated by 10 trained sensory panelists from the Department of Food Science and Technology in the Visayas State University. Results of the study showed that all of the sensory attributes evaluated (i.e., color, taste, aroma, clarity and flavor) did not significantly differ among treatments. After two weeks of fermentation, wine from the five treatments had general mean acceptability ratings ranging from 5.30 (neither like nor dislike) for the wine from jackfruit rags (T3) to 6.2 (like slightly) for the wine from jackfruit peel (T4). In terms of physico-chemical characteristics, the wine from seed coat, pith and peel had acceptable titrable acid (TA) values of 0.53%, 0.5%, and 0.44%, respectively. Wine from all treatments also had reduced TSS, which means that sugar was broken down into alcohol, a sign of successful fermentation of the must into wine. These results suggest that the jackfruit co-products are potential raw materials for the processing of wine.

Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley

Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species Saccharomyces cerevisiae, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a beneficial technique to manage alcoholic grape juice fermentation, conserving the particular sensory qualities of wine produced from specific regions. This paper investigated yeast biodiversity of four grape varieties (Carignan, Syrah, Grenache, and Aswad Karesh) grown in the pedoclimatic western semi-desert Bekaa Valley. Further research identified, characterized, and selected strains with the most industrial wine interest and economic value to Lebanon. By using molecular methods and by the ITS PCR analysis, the isolates belonging to the Saccharomyces and non-Saccharomyces genus were identified. These isolates taken from four varieties were further characterized by amplification with Interdelta and δ12/δ21 primer pairs, permitting the identification of 96 S. cerevisiae strains. Forty-five genomically homogenous groups were classified through the comparison between their mtDNA RFLP patterns. Based on physiological characterization analysis (H2S and SO2 production, killer phenotype, sugar consumption, malic and acetic acid, etc.), three strains (NL28629, NL28649, and NL28652) showed interesting features, where they were also vigorously fermented in a synthetic medium. These strains can be used as a convenient starter for typical wine production. In particular, Carignan and Syrah had the highest percentage of strains with the most desirable physiological parameters.

Impact of microoxygenation on Pinot noir wines with different initial phenolic content

Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution.

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.

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.