Changes in volatile composition and sensory attributes of wines during alcohol content reduction

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.

Original languageEnglish
Pages (from-to)8-16
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume97
Issue number1
Early online dateMay 2016
DOIs
Publication statusPublished - 15 Jan 2017

Fingerprint

Wine
wines
sensory properties
alcohols
Alcohols
Ethanol
ethanol
odors
Osmosis
reverse osmosis
Volatilization
Distillation
willingness to pay
Vacuum
hydrophobicity
distillation
Hydrophobic and Hydrophilic Interactions
Practice Guidelines
odor compounds
volatile compounds

Cite this

@article{fe5fe93a7ca14ed1b4fa07edc1ad1366,
title = "Changes in volatile composition and sensory attributes of wines during alcohol content reduction",
abstract = "A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. {\circledC} 2016 Society of Chemical Industry.",
keywords = "alcohol content reduction, evaporative perstraction, reverse osmosis, sensory changes, volatile aroma composition, wine",
author = "Rocco Longo and John Blackman and Peter Torley and Suzy Rogiers and Leigh Schmidtke",
note = "Imported on 12 Apr 2017 - DigiTool details were: month (773h) = Early View; Journal title (773t) = Journal of the Science of Food and Agriculture. ISSNs: 1097-0010;",
year = "2017",
month = "1",
day = "15",
doi = "10.1002/jsfa.7757",
language = "English",
volume = "97",
pages = "8--16",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley & Sons",
number = "1",

}

TY - JOUR

T1 - Changes in volatile composition and sensory attributes of wines during alcohol content reduction

AU - Longo, Rocco

AU - Blackman, John

AU - Torley, Peter

AU - Rogiers, Suzy

AU - Schmidtke, Leigh

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = Early View; Journal title (773t) = Journal of the Science of Food and Agriculture. ISSNs: 1097-0010;

PY - 2017/1/15

Y1 - 2017/1/15

N2 - A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.

AB - A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.

KW - alcohol content reduction

KW - evaporative perstraction

KW - reverse osmosis

KW - sensory changes

KW - volatile aroma composition

KW - wine

UR - http://www.scopus.com/inward/record.url?scp=84969972728&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84969972728&partnerID=8YFLogxK

U2 - 10.1002/jsfa.7757

DO - 10.1002/jsfa.7757

M3 - Article

VL - 97

SP - 8

EP - 16

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 1

ER -