title: Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.
abstract: Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was investigated. The main difference between the two techniques was the concentration grade reached by the dealcoholized fractions, which was 5-6times higher with D than with MC due to the concomitant loss of water. The main fixed compounds (organic acids, cations, polyphenols, anthocyanins) were not lost during the dealcoholization, while the losses of volatile compounds were relevant. Finally, the δ18O isotopic ratio was studied. The δ18O isotope ratio increased with D and decreased with MC. At the same time the δ18O isotope ratio fell within legal limits when the final ethanol content was adjusted to 2% by blending with dealcoholized fractions.
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Motta
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Massimo
authors.initials: M
authors.lastname: Guaita
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Petrozziello
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Aldo
authors.initials: A
authors.lastname: Ciambotti
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Loretta
authors.initials: L
authors.lastname: Panero
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
authors.forename: Mauro
authors.initials: M
authors.lastname: Solomita
authors.affiliation: Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy. Electronic address: antonella.bosso@crea.gov.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Bosso
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D005591:Chemical Fractionation / Q000379:methods*; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D027843:Vitis / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D059808:Polyphenols; D055549:Volatile Organic Compounds
keywords: Aroma; Dealcoholization; Distillation under vacuum; Isotopic ratio; Membrane contactor