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


Longo, R and Blackman, JW and Antalick, G and Torley, PJ and Rogiers, SY and Schmidtke, LM, A comparative study of partial dealcoholisation versus early harvest: effects on wine volatile and sensory profiles, Food Chemistry, 261 pp. 21-29. ISSN 0308-8146 (2018) [Refereed Article]

Copyright Statement

Copyright 2018 Elsevier Ltd.

DOI: doi:10.1016/j.foodchem.2018.04.013


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.

Item Details

Item Type:Refereed Article
Keywords:wine, dealcoholisation, lower alcohol wine, early harvest, common component and specific weights analysis, sensory descriptive analysis, reverse osmosis, evaporative perstraction
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Beverage chemistry and beverage sensory science
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Alcoholic beverages
UTAS Author:Longo, R (Dr Rocco Longo)
ID Code:125500
Year Published:2018
Web of Science® Times Cited:11
Deposited By:TIA - Research Institute
Deposited On:2018-04-19
Last Modified:2018-10-31

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