Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes
Separation and Purification Technology,
Journal Year:
2025,
Volume and Issue:
unknown, P. 132847 - 132847
Published: April 1, 2025
Language: Английский
Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry
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
Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry
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