A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

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Abstract

Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.
Original languageEnglish
Pages (from-to)21-29
Number of pages9
JournalFood Chemistry
Volume261
Early online dateApr 2018
DOIs
Publication statusPublished - 30 Sep 2018

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Wine
wines
alcohols
Alcohols
dealcoholization
Osmosis
reverse osmosis
mouthfeel
Vitis
Reverse osmosis
volatile compounds
sensory properties
grapes
Esters
esters
odors
Membranes

Cite this

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title = "A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles",
abstract = "Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9{\%} and 13.5{\%} v/v for Verdelho, and 10.5{\%} and 13{\%} v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.",
keywords = "Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine",
author = "Rocco Longo and Blackman, {John W.} and Guillaume Antalick and Torley, {Peter J.} and Rogiers, {Suzy Y.} and Schmidtke, {Leigh M.}",
year = "2018",
month = "9",
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doi = "10.1016/j.foodchem.2018.04.013",
language = "English",
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T1 - A comparative study of partial dealcoholisation versus early harvest

T2 - Effects on wine volatile and sensory profiles

AU - Longo, Rocco

AU - Blackman, John W.

AU - Antalick, Guillaume

AU - Torley, Peter J.

AU - Rogiers, Suzy Y.

AU - Schmidtke, Leigh M.

PY - 2018/9/30

Y1 - 2018/9/30

N2 - Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.

AB - Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.

KW - Common component and specific weights analysis

KW - Dealcoholisation

KW - Early harvest

KW - Evaporative perstraction

KW - Lower alcohol wine

KW - Reverse osmosis

KW - Sensory descriptive analysis

KW - Wine

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