Опубликована: Янв. 1, 2024
Язык: Английский
Fermentation, Год журнала: 2025, Номер 11(3), С. 159 - 159
Опубликована: Март 20, 2025
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention health aspects alcohol consumption, and the impact climate change on sugar concentration grapes. Strategies for decreasing content include pre-fermentation, fermentation, post-fermentation techniques. These approaches allow reduction fermentable sugars before limit production during separate after fermentation. From a biotechnological perspective, yeasts play critical role alcoholic directly influencing final product. The use non-Saccharomyces co-inoculation sequential inoculation with Saccharomyces represents promising strategy wine.
Язык: Английский
Процитировано
2
Beverages, Год журнала: 2024, Номер 10(3), С. 49 - 49
Опубликована: Июнь 25, 2024
This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering scientists, educators, students, producers in the field. With health concerns regarding alcohol consumption, need information on wines is essential. paper outlines methods pre-fermentation (leaf area reduction, early grape harvest, must dilution, filtration of juice addition glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, controlling yeast nutrition), post-fermentation (nanofiltration reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum multi-stage membrane-based systems) stages their effects quality. It also presents evidence impact alcoholic, low-alcohol, cardiovascular health. Finally, potential market discussed. Key findings indicate shift toward alternatives due health, economic, social factors consumer interest healthier lifestyles. Low-alcohol offer benefits, particularly presenting an opportunity winemakers cater health-conscious market. From economic perspective, poised grow diversify its revenue streams. The development high-quality wines, which can command premium prices, enhances profitability. changing regulatory landscape Europe, with focus transparency labeling nutritional information, aligns new preferences standards.
Язык: Английский
Процитировано
8
Food Research International, Год журнала: 2024, Номер 191, С. 114726 - 114726
Опубликована: Июль 4, 2024
Язык: Английский
Процитировано
8
Molecules, Год журнала: 2024, Номер 29(5), С. 1028 - 1028
Опубликована: Фев. 27, 2024
Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and
Язык: Английский
Процитировано
3
Beverages, Год журнала: 2024, Номер 10(2), С. 32 - 32
Опубликована: Апрель 30, 2024
The use of wine dealcoholisation has multiplied in recent years as a result various factors, including the increase alcohol content due to global warming and changes consumer drinking habits. There are several post-fermentation methods literature which allow for partial or total elimination wine. However, there no studies on patented very low temperature vacuum distillation technology called GoLo. Therefore, first time, this paper evaluates quality dealcoholised white, rose red wines using GoLo technology. For purpose, content, pH, SO2, free acidity volatile were measured. significant differences variations after process showed reduction 22.1% SO2 complete absence ethanol SO2. A model predicting amount sulphites be added found statistical treatment data. delivers 100% removal less with loss energy than other technologies. verification extension these results will focus future studies.
Язык: Английский
Процитировано
3
Nutrition Research, Год журнала: 2024, Номер 133, С. 108 - 126
Опубликована: Окт. 10, 2024
Язык: Английский
Процитировано
3
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0
Foods, Год журнала: 2025, Номер 14(8), С. 1356 - 1356
Опубликована: Апрель 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.
Язык: Английский
Процитировано
0
Journal of Colloid and Interface Science, Год журнала: 2025, Номер unknown, С. 137660 - 137660
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
Food Reviews International, Год журнала: 2025, Номер unknown, С. 1 - 33
Опубликована: Май 10, 2025
Язык: Английский
Процитировано
0