Evolution of quality parameters during red wine dealcoholization by osmotic distillation.
@article{Liguori2013EvolutionOQ, title={Evolution of quality parameters during red wine dealcoholization by osmotic distillation.}, author={Loredana Liguori and Paola Russo and Donatella Albanese and Marisa Di Matteo}, journal={Food chemistry}, year={2013}, volume={140 1-2}, pages={ 68-75 } }
58 Citations
Impact of dealcoholization on quality properties in white wine at various alcohol content levels
- Medicine, MathematicsJournal of Food Science and Technology
- 2019
Results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine, giving an overall perceived imbalance and unacceptable taste with respect to the original wine.
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process
- ChemistryEuropean Food Research and Technology
- 2019
Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) showed good esters retention and colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples.
Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
- MedicineMembranes
- 2021
Sensory evaluation and PCA showed that deal alcoholization by RO improved the fruity and floral notes, color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines.
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics
- MedicineFoods
- 2021
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.
Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.
- Medicine, ChemistryFood chemistry
- 2017
Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation
- BIO Web of Conferences
- 2019
“Beverages obtained from the partial dealcoholization of wine” are those drinks whose final alcoholic degree after dealcoholization is lower than that of a wine and higher than or equal to 0.5% v/v.…
Membrane dealcoholization of different wine varieties reducing aroma losses. Modeling and experimental validation
- Mathematics
- 2013
Theoretical and practical approach to the dealcoholization of water-ethanol mixtures and red wine by osmotic distillation
- Engineering
- 2021
Investigation of osmotic distillation technique for beer dealcoholization
- Medicine
- 2013
This work presents a preliminary study on the production of alcohol free beer by osmotic distillation technique, which allows to operate at low temperature and atmospheric pressure, using water as ethanol stripping agent.
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
- Chemistry, MedicineFood science and technology international = Ciencia y tecnologia de los alimentos internacional
- 2016
The experiments demonstrated that nanofiltration appears as a valid technique for the production of low alcohol content red wine concentrate and their sensory attributes were similar to those of the original wine.
References
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The effectiveness of the osmotic distillation process for partial dealcoholization of wine was investigated in this work. The dealcoholization process was performed using a hollow fibre membrane…
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition
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Recently, the European Union regulation has fixed the maximum permitted dealcoholization level at 2 %; however in some cases, higher dealcoholization levels could be necessary. It is assumed that…
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It is deduced that SCC distillation is a dealcoholization technique minimally destructive with the wine phenolic compounds, with a tendency, in some cases, to exhibit increases after deal alcoholization, caused by the concentration effect via removal of the ethanol.