Techniques for dealcoholization of wines: Their impact on wine phenolic composition, volatile composition, and sensory characteristics
FE Sam, TZ Ma, R Salifu, J Wang, YM Jiang, B Zhang… - Foods, 2021 - mdpi.com
The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …
Strategies for reducing alcohol concentration in wine
C Varela, PR Dry, DR Kutyna, IL Francis… - Australian Journal of …, 2015 - Wiley Online Library
Extending the time before harvest—and therefore increasing grape maturity—enhances ripe
fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal …
fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal …
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
Production of quality wines with decreased alcohol concentration continues to be one of the
major challenges facing wine producers. Therefore, there is considerable interest in the …
major challenges facing wine producers. Therefore, there is considerable interest in the …
Beverage dealcoholization processes: Past, present, and future
Background It is clearly observed that there is a highly significant increase on the demand of
non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a …
non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a …
[HTML][HTML] Current advances in membrane processing of wines: A comprehensive review
Y El Rayess, R Castro-Munoz, A Cassano - Trends in Food Science & …, 2024 - Elsevier
Background Membrane-based operations, especially pressure-driven membrane
operations, are today well-established procedures for various applications in the wine …
operations, are today well-established procedures for various applications in the wine …
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks
Due to the worldwide importance of wine and frequent cases of fraud and mislabeling, in
recent years there has been growing interest in developing analytical methods to determine …
recent years there has been growing interest in developing analytical methods to determine …
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
A desirable sensory profile is a major consumer driver for wine acceptability and should be
considered during the production of reduced‐alcohol wines. Although various viticultural …
considered during the production of reduced‐alcohol wines. Although various viticultural …
Dealcoholized wine: A scoping review of volatile and non-volatile profiles, consumer perception, and health benefits
The dealcoholization technique has gained more attention in the wine industry as it can
significantly influence wine compositions and quality beyond alcohol level reduction …
significantly influence wine compositions and quality beyond alcohol level reduction …
Alcohol reduction in red wines by technological and microbiological approaches: A comparative study
Abstract Background and Aims The aim of this work was to assess and compare the
chemical composition and colour characteristics of Barbera red wines obtained after partial …
chemical composition and colour characteristics of Barbera red wines obtained after partial …
Evolution of quality parameters during red wine dealcoholization by osmotic distillation
Osmotic distillation technique was used for the total dealcoholization of a red wine
(Aglianico grape variety) up to 0.19 vol.%. The dealcoholization process was performed in …
(Aglianico grape variety) up to 0.19 vol.%. The dealcoholization process was performed in …