Published: Jan. 1, 2024
Language: Английский
Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 618 - 618
Published: Feb. 13, 2025
One of the most relevant challenges in winemaking is increase alcohol content wine, mainly due to climate change. The use selected non-Saccharomyces yeasts sequential fermentation with Saccharomyces cerevisiae one effective strategies for dealing this issue, even if it has been poorly confirmed at winery level. This work evaluated Starmerella bombicola and commercial S. strains pilot scale conditions reduce ethanol obtain a wine enhanced aroma complexity. results showed that bombicola/S. aeration (20 mL/L/min first three days) resulted reduction 0.80% (v/v) compared pure fermentation. did not affect performance yeasts. determined, modalities, an enhancement wild yeasts' presence. At same time, inoculation determined glycerol lactic acid, which positively influences structure body as well specific aromatic notes. In conditions, better control needed achieve potential favorable by-product formation using bombicola.
Language: Английский
Citations
1
LWT, Journal Year: 2024, Volume and Issue: 201, P. 116228 - 116228
Published: May 20, 2024
In this study the performance of three nanofiltration membranes (TS 40, NF99, HL) and one reverse osmosis membrane (RO-SE) while filtering ethanol-water mixtures (0-10.5% v/v) a white wine (10.5% was evaluated. The experiments were conducted using water, mixtures, at varying pressure (0-20 bar, 21 ±1°C) to explore impact on permeate flux permeability. Further tests performed with mixture 20 bar ±1°C upto volume reduction factor 4 evaluate (based flux, permeability, fouling index, ethanol rejection retention selected compounds) different membrane. Among investigated HL exhibited highest consistently across operational pressures, showcasing superior NF99 showed greater effectiveness in reducing alcohol content wine, rates 5.14% 5.46%, respectively. Conversely, RO-SE (10.64%) TS 40 (18.30%) rate. index for all ranged between 22.5-43.5%. addition NF also towards sugars (>90%), glucose (>80%), fructose (>88%), citric acid (>88%) tartaric (>89%) dealcoholized wine. Overall, appear be most effective options dealcoholization.
Language: Английский
Citations
6
Published: Jan. 1, 2025
Language: Английский
Citations
0
Applied Sciences, Journal Year: 2025, Volume and Issue: 15(7), P. 3867 - 3867
Published: April 1, 2025
Winemakers are increasingly adopting partial or total dealcoholisation of wines and alcoholic beverages in response to market trends the impact climate change on wine alcohol content. In this study, patented very low-temperature vacuum distillation technology known as GoLo was used dealcoholise various types red, white, rosé from different Spanish designations origin (DOs) order examine changes oenological parameters pH, sulphites, acidity, volatile sugars perceptible differences among a set through sensory analysis chemical related, such turbidity, phenolic content, profile compounds. The results indicate that there is an increase overall polyphenol content range 8 12%, turbidity increased 13 70%, sulphites decreasing 20 40%. aroma also reveals most less soluble compounds—such esters (reduction between 60% 96%), terpenes 45% 80%), aldehydes 86% 95%)—are lost varying percentages during process, depending type wine. Meanwhile, other more compounds like phenols acids undergo transformations GoLo’s leading their concentrations up than 90% case white 35% for red wines.
Language: Английский
Citations
0
Separation and Purification Technology, Journal Year: 2025, Volume and Issue: unknown, P. 132847 - 132847
Published: April 1, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1356 - 1356
Published: April 15, 2025
Non-alcoholic wine is becoming popular as a healthier alternative to traditional wine, offering potential health benefits without the risks of alcohol consumption. Sensory attributes, such taste and aroma, significantly influence consumer preferences, with sweet, sour, balanced fragrances favored over bitter or medicinal notes. A lower content can enhance complexity sensory properties, suggesting that non-alcoholic wines provide an appealing experience. Moderate consumption, particularly red has been linked reduced cardiovascular mortality, attributed phenolic compounds like resveratrol quercetin present in both alcoholic wines. These bioactive components are associated chronic diseases by modulating biochemical pathways gene expression. Health-conscious consumers increasingly taking these into account their purchasing decisions. may appeal individuals seeking presence alcohol. While some evidence supports advantages most research observational, specific options need further investigation. Challenges include isolating effects wine’s from other factors creating through innovative fermentation techniques, using non-Saccharomyces yeast strains. Overall, holds promise for those alcohol, highlighting ongoing innovation production methods its validate benefits. Based on recent findings, this review will examine qualities wine.
Language: Английский
Citations
0
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(3)
Published: April 17, 2025
Abstract The category of dealcoholized wine is receiving mounting interest within the industry related to ability retain sensory characteristics similar regular while reducing or completely removing alcohol level. This option has led health‐conscious consumers seek a lower alternative without compromising authentic experience. review provides comprehensive overview various dealcoholization techniques that are being used in production and partial wine, specifically examining reverse osmosis, osmotic distillation, vacuum spinning cone column, pervaporation, diafiltration along with effects these methods on chemical involving flavor, aroma, mouthfeel, finish. Various aspects impact stability were explored, including chemical, microbial, oxidative, color stability. Furthermore, market analysis products present future growth different regions reported. Understanding factors utmost importance for wine's growing advancement success, as it endeavors accommodate customer demands preferences swiftly changing beverage environment.
Language: Английский
Citations
0
Journal of Colloid and Interface Science, Journal Year: 2025, Volume and Issue: unknown, P. 137660 - 137660
Published: April 1, 2025
Language: Английский
Citations
0
Membranes, Journal Year: 2025, Volume and Issue: 15(5), P. 140 - 140
Published: May 2, 2025
Reverse osmosis (RO) and nanofiltration (NF) membranes are traditionally employed in wine beer production for concentration, clarification, stabilization. Their applications now extend to dealcoholization, addressing rising demand low-alcohol beverages. RO/NF selectively reduce ethanol while retaining volatile aromas non-volatile flavors, outperforming thermal methods that degrade sensory profiles. This review examines roles alcohol adjustment, sugar modification, by-product recovery, emphasizing mechanisms efficiency. Operational challenges such as membrane fouling (polysaccharides, polyphenols), selectivity–permeation flux trade-offs, energy costs assessed. By balancing tradition with innovation, technologies offer transformative potential meeting health sustainability goals beverage industries. However, gaps standardization, consistency, cost-effectiveness necessitate targeted research optimize industrial adoption consumer acceptance.
Language: Английский
Citations
0
Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100776 - 100776
Published: Jan. 1, 2024
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol. To mitigate substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) obtained dealcoholized samples industrial evaporative system, while maintaining final product within two-percentage-point reduction in Thus MIX 1 and 2 blends were prepared, reducing ABV start (12.5% volume) 10.5% 9.5%. Chemical analyses highlighted most alcohols, acetates, ethyl esters fatty acids decreased volume reduction. However, groups (acetoin acetovanillone), C13-norisoprenoids, certain lactones showed increases. Sensory analysis indicated high scores sweetness smoothness blended decrease acidic taste. Floral scents notably increased, particularly 2, closely resembling original wine's sensory profile. The starting appropriately proven be an effective strategy preserving bouquet color wine. This approach broadens consumer base catering people who prefer low-alcohol options, have dietary restrictions, are health-conscious, still wish savor wines aromatic quality rather than flat essential industry as successfully navigates technical challenges ensures economic viability.
Language: Английский
Citations
3