Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towa...
Background/Objectives: Colitis is a chronic condition affecting millions worldwide. Purple muscadine wine polyphenols have a unique composition and possible disease-preventive properties. This study aims to determine how dealcoholized muscadine wine...
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 in wine styles, and the effect of climate change on wine alcohol content....
Membrane dialysis is studied as a promising technique for partial dealcoholization of white wines. The performance of three membrane processes applied for the partial dealcoholization of white wines of the Verdejo variety has been studied in the pres...
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the...
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the im...
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 invol...
This study evaluates the partial dealcoholization of red wine using reverse osmosis (ACM3) and nanofiltration (TS80) membranes at 25 and 35 bar, targeting 2% and 4% ethanol reductions. Membrane performance was assessed through fouling analysis and et...
The wine industry produces substantial amounts of organic waste, particularly in the form of dealcoholized grape pomace—the primary residual biomass that remains after the fermentation process and the extraction of alcohol from winery by-produc...
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupl...
This work presents new results and conclusions on nanomembrane filtration and reverse osmosis of Mavrud red wine, produced in Bulgaria. The experiments were focused on lowering the alcohol content while preserving the valuable substances in the wine....
Reverse osmosis (RO) and nanofiltration (NF) membranes are traditionally employed in wine and beer production for concentration, clarification, and stabilization. Their applications now extend to dealcoholization, addressing rising demand for low-alc...
The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more impor...
The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)-lowerin...
The growing interest in no- and low-alcohol (NoLo) wines reflects evolving consumer preferences toward moderation, health, and mindful drinking. This study investigates consumer perception and acceptance of NoLo wines within a traditional wine contex...
This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for informati...
The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important...
Non-alcoholic alternatives are gaining growing significance within the German beverage sector. In this context, the German wine industry is increasingly focusing on non-alcoholic wines, whose market has developed dynamically in recent years. While th...
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation...
In the context of climate change and the general trend toward a healthy lifestyle, reducing the alcoholic strength of wines poses a major challenge for producers. In order to obtain quality low-alcohol wines (LAWs), Muscat Ottonel conventional wine w...
The mechanisms by which alcohol, alcoholic beverages, and their de-alcoholized derivatives affect animal physiology, metabolism, and gut microbiota have not yet been clarified. The polyphenol, monosaccharide, amino acid, and organic acid contents of...
Interest in the wine sector focusing on no- or low-alcohol wines is growing. De-alcoholation, typically a post-fermentation process, faces restrictions in some countries and is often quite costly. Using raw materials like low-sugar grapes suitable fo...
The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role...
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its c...
Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine an...
While the number of publications on wine and health is steadily increasing, ranging from a molecular level to epidemiological studies, often with contradictory results, little attention has been given to a holistic approach to research, starting from...
The protective effect of dealcoholized red wine on human health has been partially associated with its polyphenolic components, suggesting that the pool of polyphenols, including flavonoids and anthocyanins, can be responsible for the functional effe...
Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and h...