Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines.

Alcohol sweetspot Descriptive analysis Evaporative perstraction Reduced alcohol wine Reverse osmosis

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
20 Apr 2020
Historique:
received: 06 12 2019
revised: 18 04 2020
accepted: 18 04 2020
pubmed: 11 5 2020
medline: 11 5 2020
entrez: 11 5 2020
Statut: aheadofprint

Résumé

Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.

Identifiants

DOI: 10.1016/j.foodchem.2020.126869 PMID: 32387983
pubmed: 32387983
pii: S0308-8146(20)30731-7
doi: 10.1016/j.foodchem.2020.126869
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126869

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Duc-Truc Pham (DT)

The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: duc-truc.pham@adelaide.edu.au.

Renata Ristic (R)

The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: renata.ristic@adelaide.edu.au.

Vanessa J Stockdale (VJ)

The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia; Treasury Wine Estate, 97 Sturt Highway, PMB 1, Nuriootpa, SA 5352, Australia. Electronic address: vanessastockdale@bigpond.com.

David W Jeffery (DW)

The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au.

Jonathan Tuke (J)

The University of Adelaide, School of Mathematical Sciences, Adelaide, SA 5000, Australia. Electronic address: simon.tuke@adelaide.edu.au.

Kerry Wilkinson (K)

The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: kerry.wilkinson@adelaide.edu.au.

Classifications MeSH