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Food Chem. 2013 Sep 1;140(1-2):68-75. doi: 10.1016/j.foodchem.2013.02.059. Epub 2013 Feb 24.

Evolution of quality parameters during red wine dealcoholization by osmotic distillation.

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1
Dipartimento di Ingegneria Industriale, Università di Salerno, via Ponte don Melillo, 84084 Fisciano (SA), Italy.

Abstract

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 subsequent cycles which gave rise wine samples at different alcoholic degrees. The effect of processing on the main chemical and physical properties of Aglianico wine was evaluated. Among wine samples, no significant differences (p<0.05) of oenological parameters such as pH, total acidity were found. Similarly, the total phenolic, flavonoids and tartaric esters content and the composition of organic acids did not show significant differences (p<0.05) during the process. On the contrary, colour intensity and tonality of wine samples changed significantly when the alcohol reduction was over the 6.5 vol.%. Finally, the total dealcoholized wine showed properties similar to Aglianico wine except for the volatile compounds, which decreased over 98%. Hence, flavour enrichment may be required to produce a pleasurable and delicious non alcoholic beverage from wine.

PMID:
23578616
DOI:
10.1016/j.foodchem.2013.02.059
[Indexed for MEDLINE]
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