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Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction

1
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2
The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
3
Treasury Wine Estates, 97 Sturt Highway, Nuriootpa, SA 5352, Australia
4
VA Filtration, PO Box 794, Nuriootpa, SA 5355, Australia
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(7), 1404; https://doi.org/10.3390/molecules24071404
Received: 20 February 2019 / Revised: 25 March 2019 / Accepted: 1 April 2019 / Published: 10 April 2019
(This article belongs to the Collection Wine Chemistry)
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Abstract

This 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. View Full-Text
Keywords: alcohol; evaporative perstraction; dealcoholization; reduced alcohol wine; reverse osmosis alcohol; evaporative perstraction; dealcoholization; reduced alcohol wine; reverse osmosis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Pham, D.-T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L. Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction. Molecules 2019, 24, 1404.

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