Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry DOI Creative Commons
Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Апрель 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.

Язык: Английский

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry DOI Creative Commons
Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Апрель 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.

Язык: Английский

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