Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction

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dc.contributor.authorPham, D.T.
dc.contributor.authorStockdale, V.J.
dc.contributor.authorWollan, D.
dc.contributor.authorJeffery, D.W.
dc.contributor.authorWilkinson, K.L.
dc.date.issued2019
dc.description.abstractThis study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.
dc.description.statementofresponsibilityDuc-Truc Pham, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson
dc.identifier.citationMolecules, 2019; 24(7):1404-1-1404-16
dc.identifier.doi10.3390/molecules24071404
dc.identifier.issn1420-3049
dc.identifier.issn1420-3049
dc.identifier.orcidPham, D.T. [0000-0001-9383-6699]
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.orcidWilkinson, K.L. [0000-0001-6724-9837]
dc.identifier.urihttp://hdl.handle.net/2440/119525
dc.language.isoen
dc.publisherMDPI
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.source.urihttps://doi.org/10.3390/molecules24071404
dc.subjectAlcohol
dc.subjectevaporative perstraction
dc.subjectdealcoholization
dc.subjectreduced alcohol wine
dc.subjectreverse osmosis
dc.titleCompositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction
dc.typeJournal article
pubs.publication-statusPublished

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