Skip to main content

Advertisement

SpringerLink
Log in

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alcohol content levels. On the contrary, the volatile compounds content decreased with increasing alcohol removal. Specifically, almost 50% of higher alcohols with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alcohol content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alcohol content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R2 > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Bogianchini M, Cerezo AB, Gomis A, López F, García-Parrilla MC (2011) Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines. Food Sci Technol 44:1369–1375

    CAS  Google Scholar 

  • Catarino M, Mendes A (2011) Dealcoholizing wine by membrane separation processes. Innov Food Sci Emerg Technol 12:330–337

    Article  CAS  Google Scholar 

  • Catarino M, Mendes A, Madeira LM, Ferreira A (2007) Alcohol removal from beer by reverse osmosis. Sep Sci Technol 42:3011–3027

    Article  CAS  Google Scholar 

  • Cliff M, King M, Schlosser J (2007) Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Res Int 40:92–100

    Article  CAS  Google Scholar 

  • Cocito C, Gaetano G, Delfini C (1995) Rapid extraction of aroma compounds in must and wine by means of ultrasound. Food Chem 52:311–320

    Article  CAS  Google Scholar 

  • Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 about the categories of grapevine products, oenological practices and the applicable restrictions

  • Darias-Martín J, Socas-Hernández A, Díaz-Romero C, Díaz-Díaz E (2003) Comparative study of methods for determination of testable acidity in wine. J Food Compos Anal 16:555–562

    Article  CAS  Google Scholar 

  • De Francesco G, Sileoni V, Marconi O, Perretti G (2015) Pilot plant production of low-alcohol beer by osmotic distillation. J Am Soc Brew Chem 73:41–48

    Google Scholar 

  • Diban N, Arruti A, Barcelo A, Puxeu M, Urtiaga A, Ortiz I (2013) Membrane dealcoholization of different wine varieties reducing aroma losses. Modeling and experimental validation. Innov Food Sci Emerg Technol 20:259–268

    Article  CAS  Google Scholar 

  • Fedrizzi B, Nicolis E, Camin F, Bocca E, Carbognin C, Scholz M, Barbieri P, Finato F, Ferrarini R (2014) Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholization approaches. Food Bioprocess Technol 7:62–70. https://doi.org/10.1007/s11947-013-1068-x

    Article  CAS  Google Scholar 

  • Gambuti A, Rinaldi A, Lisanti MT, Pessina R, Moio L (2011) Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. Eur Food Res Technol 233:647–655

    Article  CAS  Google Scholar 

  • Hogan PA, Canning RP, Peterson PA, Johnson RA, Michaels AS (1998) A new option: osmotic distillation. Chem Eng Progr 94:49–61

    CAS  Google Scholar 

  • Jordão AM, Vilela A, Cosme F (2015) From sugar of grape to alcohol of wine: sensorial impact of alcohol in wine. Beverages 1:292–310

    Article  CAS  Google Scholar 

  • King ES, Hildegarde H (2014) The effect of reduced alcohol on the sensory profiles and consumer preferences of white wine. J Sens Stud 29:33–42

    Article  Google Scholar 

  • Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma—a review. S Afr J Enol Vitic 21:97–129

    CAS  Google Scholar 

  • Li H, Wang X, Li Y, Li P, Wang H (2009) Polyphenolic compounds and antioxidant properties of selected China wines. Food Chem 112:454–460

    Article  CAS  Google Scholar 

  • Liguori L, Attanasio G, Albanese D, Di Matteo M (2010) Aglianico wine dealcoholization tests. Comput Aided Chem Eng 28:325–330

    Article  CAS  Google Scholar 

  • Liguori L, Russo P, Albanese D, Di Matteo M (2013a) Evolution of quality parameters during red wine dealcoholization by osmotic distillation. Food Chem 140:68–75

    Article  CAS  PubMed  Google Scholar 

  • Liguori L, Russo P, Albanese D, Di Matteo M (2013b) Effect of process parameters on partial dealcoholization of wine by osmotic distillation. Food Bioprocess Technol 6:2514–2524

    Article  CAS  Google Scholar 

  • Liguori L, De Francesco G, Russo P, Perretti G, Albanese D, Di Matteo M (2015a) Production and characterization of alcohol-free beer by membrane process. Food Bioprod Process 94:158–168

    Article  CAS  Google Scholar 

  • Liguori L, De Francesco G, Russo P, Albanese D, Perretti G, Di Matteo M (2015b) Quality improvement of low alcohol craft beer produced by evaporative protraction. Chem Eng Trans 43:13–18

    Google Scholar 

  • Liguori L, De Francesco G, Russo P, Perretti G, Albanese D, Di Matteo M (2016) Quality attributes of low-alcohol top-fermented beers produced by membrane contactor. Food Bioprocess Technol 9:191–200

    Article  CAS  Google Scholar 

  • Liguori L, Russo P, Albanese D, Di Matteo M (2018a) Production of low alcohol beverages with increased sensory characteristics. In: Grumezescu AM, Holban AM (eds) Food processing for increased quality and consumption. Elsevier Inc., San Diego, pp 347–382

    Chapter  Google Scholar 

  • Liguori L, De Francesco G, Albanese D, Mincione A, Perretti G, Di Matteo M, Russo P (2018b) Impact of osmotic distillation on the sensory properties and quality of low alcohol beer. J Food Qual 20, Article ID 8780725. https://doi.org/10.1155/2018/8780725

    Article  CAS  Google Scholar 

  • Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L (2013) Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition. Food Bioprocess Technol 6:2289–2305

    Article  CAS  Google Scholar 

  • Longo R, Blackman JW, Torley PJ, Rogiers SY, Schmidtke LM (2017) Changes in volatile composition and sensory attributes of wines during alcohol content reduction. J Food Agric 97:8–16

    Article  CAS  Google Scholar 

  • López M, Alvarez S, Riera FA, Alvarez R (2002) Production of low alcohol content apple cider by reverse osmosis. Ind Eng Chem Res 41:6600–6606

    Article  CAS  Google Scholar 

  • Makris DP, Psarra E, Kallithraka S, Kefalas P (2003) The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Res Int 36:805–814

    Article  CAS  Google Scholar 

  • Mangindaan D, Khoiruddin K, Wenten IG (2018) Beverage dealcoholization processes: past, present, and future. Trends Food Sci Technol 71:36–45

    Article  CAS  Google Scholar 

  • Meillon S, Urbano C, Schlich P (2009) Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines. Food Qual Prefer 20:490–499

    Article  Google Scholar 

  • Meillon S, Dugas V, Urbano C, Schlich P (2010) Preference and acceptability of partially dealcoholized white and red wines by consumers and professionals. Am J Enol Vitic 61:42–52

    CAS  Google Scholar 

  • Moio L, Ugliano M, Genovese A, Gambuti A, Pessina R, Piombino P (2004) Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine. J Agric Food Chem 52:891–897

    Article  CAS  PubMed  Google Scholar 

  • Motta S, Guaita M, Petrozziello M, Ciambotti A, Panero L, Solomita M, Bosso A (2017) Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques. Food Chem 221:1–10

    Article  CAS  PubMed  Google Scholar 

  • OIV (2007) Compendium of International Methods of Analysis of Wine and Must Office International de la Vigne et du Vin, Paris

  • Paixão N, Perestrelo R, Marques JC, Câmara JS (2007) Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines Neuza. Food Chem 105:204–214

    Article  CAS  Google Scholar 

  • Psarra E, Makris DM, Kallithraka S, Kefalas P (2002) Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition. J Sci Food Agric 82:1014–1020

    Article  CAS  Google Scholar 

  • Resolution OIV-ECO 432-2012. Beverage obtained by dealcoholization of wine. In: International Organization of Vine and Wine, OIV Code Sheet, Chapter 6, Part I. International Code of Oenological Practices, Paris, France,

  • Resolution OIV-ECO 433-2012. Beverage obtained by partial dealcoholization of wine. In: International Organization of Vine and Wine, OIV Code Sheet, Paris, France, Chapter 6, Part I. International Code of Oenological Practices, Paris, France

  • Rodriguez-Bencomo JJ, Mûnoz-González C, Andújar-Ortiz I, Álvarez PJM, Moreno-Arribas MV, Pozo-BayóN MA (2011) Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis. J Sci Food Agric 91:2484–2494

    Article  CAS  PubMed  Google Scholar 

  • Russo P, Liguori L, Albanese D, Crescitelli A, Di Matteo M (2013) Investigation of osmotic distillation technique for beer dealcoholization. Chem Eng Trans 32:1735–1740

    Google Scholar 

  • Sander R (2015) Compilation of Henry’s law constants (version 4.0) for water as solvent. Atmos Chem Phys 15:4399–4981

    Article  CAS  Google Scholar 

  • Schmidtke LM, Blackman JW, Agboola SO (2012) Production technologies for reduced alcoholic wines. J Food Sci 71:25–41

    Article  CAS  Google Scholar 

  • Singleton V, Rossi J (1965) Colourimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  • Taran N, Stoleicova S, Soldatenco O, Morari B (2014) The influence of pressure on chemical and physical parameters of white and red wines obtained by dealcoholization method. J Agroaliment Process Technol 20:215–219

    Google Scholar 

  • Varela C, Dry PR, Kutyna DR, Francis IL, Henschke PA, Curtin CD, Chambers PJ (2015) Strategies for reducing alcohol concentration in wine. Aust J Grape Wine Res 21:670–679

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, SA, Italy

    Loredana Liguori, Donatella Albanese & Marisa Di Matteo

  2. Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131, Naples, Italy

    Alessio Crescitelli

  3. Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184, Rome, Italy

    Paola Russo

Authors
  1. Loredana Liguori
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Donatella Albanese
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alessio Crescitelli
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marisa Di Matteo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Paola Russo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Loredana Liguori.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Liguori, L., Albanese, D., Crescitelli, A. et al. Impact of dealcoholization on quality properties in white wine at various alcohol content levels. J Food Sci Technol 56, 3707–3720 (2019). https://doi.org/10.1007/s13197-019-03839-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03839-x

Keywords

Search

Navigation