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
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
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