Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process

Onofrio Corona, Luciano Cinquanta, Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo, Massimo Di Matteo

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d'Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: - 4.9; - 6.3; - 7.8, - 9.2 and - 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (- 4.9%) and 6.9% v/v (- 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alcohol content of about 5.4% v/v (- 7.8%) was still perceived as acceptable by the tasters.
Original languageEnglish
Pages (from-to)2601-2611
Number of pages11
JournalEuropean Food Research and Technology
Volume245
Publication statusPublished - 2019

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Biochemistry
  • General Chemistry
  • Industrial and Manufacturing Engineering

Fingerprint

Dive into the research topics of 'Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process'. Together they form a unique fingerprint.

Cite this