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%
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ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7%
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, 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 C
-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%
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) wines with minimal impact on aroma and sensory quality.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Benzothiadiazole (BTH) is a commercial chemical elicitor that can induce an innate immune response in grapevines and improve the phenolic components and color quality of grapes and corresponding ...products. The literature on the influence of BTH on the accumulation and metabolism of phenols from grapes is extensive. However, many unknown bio-mechanisms involved have been poorly investigated, which opens a gateway for pioneering research that needs to be done in this field. To this purpose, this review aims to analyze and explore the gaps in current research so that subsequent studies may be geared towards them.
•Dealcoholized red wine (DW) was reformulated with flower extracts (FEs).•FEs had no adverse effect on the chemical parameters of the DW.•FEs significantly improved the aroma profile and sensory ...quality of the DW.•Rose FE had the greatest impact on aroma compounds and sensory acceptance of the DW.
There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is reduced. Improving the aroma with edible flowers may curb this problem. To improve the aroma of a dealcoholized Merlot red wine, extracts of peach, rose, and lily flowers (FEs) were added to develop three reconstituted dealcoholized wines (RDWS). RDWS were compared with the original wine and the dealcoholized wine (DW) based on chemical properties, aroma compounds, and sensory characteristics. The FEs had no effect on the chemical parameters of RDWS. The FEs improved the volatile composition of RDWS, especially ethyl octanoate, isoamyl octanoate, linalool, and geraniol. Sensory analysis showed that aroma intensity and fruity and floral notes improved in RDWS compared to DW. Among the FEs, rose was the best and can improve the aroma of dealcoholized Merlot red wine.
The study examined the use of aqueous extracts of rose, peach and lily flowers (AFEs) as a new oenological tool for compensating for the loss of aroma compounds in dealcoholized rose wine (DW). Three ...reconstituted dealcoholized wines (RDWs) were prepared using the AFEs denoted L-RDW (for lily), P-RDW (for peach), and R-RDW (for rose) and compared with 2 controls: original rose wine (OW) and dealcoholized rose wine (DW). The chemical properties, aroma compounds, and sensory properties of the samples were investigated. The chemical properties of RDWs did not differ significantly from those of DW. Adding AFEs significantly improved the content of esters, alcohols, terpenes and C13-norisoprenoids in RDWs compared with DW. RDWs wines had better sensory properties (fruity and floral, red fruits, aroma intensity, and overall acceptability) than DW, and with almost similar sensory properties (overall acceptability) compared to OW. Rose, peach and lily AFEs can be used for the aroma enhancement of dealcoholized pinot noir rose wine.
•Dealcoholized semi-sweet rose wine (DW) was reconstituted with Edible flowers.•Edible flowers addition had no effect on the physicochemical parameters of the DW.•Edible flowers enhanced the aroma profile and sensory quality of the DW.•Edible flowers have the potential to be used for the aroma enhancement of DW.
Pre-harvest spraying of benzothiadiazole (BTH) can improve the winemaking properties of grapes, especially their aroma compounds and phenolics. Limited research has explored the molecular mechanisms ...by which BTH influences the accumulation of grape aroma precursors during early grape development. This study investigated the effects and putative molecular mechanisms of applying 0.37 mM BTH through whole-plant spraying on the accumulation of aroma metabolism precursors and gene expression in Cabernet Gernischt grapes during ripening. The results showed that BTH treatment increased the levels of fructose, alanine, aspartate, threonine, myristic acid, myristoleic acid, palmitic acid, β-cryptoxanthin, norisoprenoids and methoxypyrazines. Contrarily, it decreased the levels of glucose, sucrose, phenylalanine, tyrosine, leucine, valine, glycine, arginine, histidine, total unsaturated fatty acids (particularly linoleic acid), zeaxanthin, lutein, and organic acids. Additionally, BTH upregulated the expression of genes associated with the production and degradation of amino acids, fatty acids, and carotenoids while decreasing the expression of genes involved in the synthesis and degradation of soluble sugars and organic acids. Ten different metabolites, including fumaric acid, were identified as potential biological markers for distinguishing BTH-treated grapes from control grapes. The study demonstrates that BTH treatment had a substantial impact on the concentration and developmental patterns of aroma metabolism precursors. Furthermore, it altered the winemaking characteristics of Cabernet Gernischt grapes by modulating genes associated with the production and breakdown of metabolites.
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•BTH contributed to the accumulation of norisoprenoids and methoxypyrazines.•BTH affected the accumulation of primary and secondary metabolites in the grapes.•BTH affected the expression of genes related to aroma precursors in grapes.•Ten metabolites differentiated aroma metabolism precursors of BTH grapes from CK.•Gene expression and metabolite evolution enhance the understanding of BTH treatment.
China has a long history of grape cultivation and wine making, and it has grown to be one of the most important countries in terms of grape cultivation, wine production, and wine consumption. ...According to meteorological and geographical regionalization, China’s wine production area has been divided into 11 regions, the majority of which are located in cold and mid-temperate regions in northern China, where vines must be buried in winter and unearthed in spring. In China, the main cultivated grape varieties are similar, with the red variety accounting for more than 80% of the total, while the white variety represents just 20%. Currently, Cabernet Sauvignon is the most widely planted variety, but Marselan, another red variety, have recently shown good prospects. Wild grape species such as Vitis amurensis, Vitis davidii, and Vitis quinquangularis are widely planted in northern and southern China because of their good resistance to local climate. This chapter highlights some common wild grape varieties in China, as well as the wines made from them. Also, some winemaking pretreatment techniques are reported.
Nonalcoholic wine (NW) has attracted the interest of winemakers and researchers in recent years, mainly due to the increasing market share of NW (≤ 1% alcohol by volume), the health risks ...associated with the consumption of wine, the global trend toward healthier lifestyles, and the uncompromising cardioprotective effects of NW. NW can be produced using several methods, particularly, dealcoholization of wines, which is mainly achieved by physical dealcoholization methods. However, the dealcoholization of wine has two major drawbacks. The first drawback is legal since the laws vary according to each country. The second disadvantage is technical since it is difficult to dealcoholize a wine while maintaining its original organoleptic characteristics. Both the aromatic qualities (volatile composition) and taste (sensory characteristics) of the dealcoholized wine (DW) tend to worsen the greater the decrease in its alcoholic strength. This makes the resulting wine have a different flavor and aroma. Improvement of the aroma of DW after dealcoholization could help wine producers limit undesirable effects and increase consumer acceptance. This chapter is focused on the popular techniques used in wine dealcoholization, their impact on the phenolic composition, volatile composition, sensory characteristics, and the state-of-the-art methods of improving the aroma profile of DW.
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