The Impact of GoLo Technology on the Quality Properties of Dealcoholised Wines

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

Screening of Indigenous Hanseniaspora Strains from China for Ethanol Reduction in Wine

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1113 - 1113

Published: March 24, 2025

Non-Saccharomyces yeasts have the potential to ameliorate wine ethanol levels, but such fit-for-purpose yeast strains are still lacking. Seventy-one indigenous non-Saccharomyces isolated from spontaneous fermentations of four regions in China (Ningxia, Xinjiang, Gansu, and Shaanxi) were screened for formation characterized major metabolite profiles synthetic grape juice fermentation obtain with low yields. Four Hanseniaspora less volatile acidity production primarily selected, their yield was reduced by 22-32% compared S. cerevisiae. These further evaluated oenological properties, namely temperature tolerance, H2S production, killer activities against Strain HuC-3-2 then subjected Atmospheric Room Temperature Plasma (ARTP) mutagenesis, a mutant (HuC32-2-72) rapid growth optimized ethanol-reducing capability obtained. The best-performing sequential cerevisiae Merlot juice, resulted 1.4% v/v decrease yield. Comprehensive analysis populations key metabolites highlighted important carbon sinks, as well glycerol formation, partially accounting reduction. In addition amelioration, also led alterations many metabolites, including compounds some organic acids, which can modulate aroma flavor.

Language: Английский

Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates

Beverages, Journal Year: 2024, Volume and Issue: 10(4), P. 123 - 123

Published: Dec. 19, 2024

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due loss volatile compounds. This study investigates incorporating an aromatic distillate, collected during spinning cone column (SCC) process, back into Tempranillo rosé distillate was added in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total 57 compounds, including 25 varietal 32 fermentative were identified quantified using gas chromatography–mass spectrometry (GC-MS). addition significantly increased concentration several notably C6 terpenes, benzene esters. odor activity values (OAVs) reveal that a higher number compounds with OAVs greater than 1, indicating enhanced individual contributions. fruity sweet series predominant all samples, their intensity concentrations. v/v (AW3) resulted alcohol content exceeding legal limit wine, classifying it as reduced-alcohol wine. concludes adding 1% effectively enhances profile while remaining within regulatory limits approach presents viable method producing high-quality, aromatic, wines meet consumer beverages.

Language: Английский