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A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles.
Food Chem. 2018 Sep 30; 261:21-29.FC

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.

Authors+Show Affiliations

National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia. Electronic address: rocco.longo@utas.edu.au.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.School of Science, RMIT University, Melbourne, VIC 3001, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29739584

Citation

Longo, Rocco, et al. "A Comparative Study of Partial Dealcoholisation Versus Early Harvest: Effects On Wine Volatile and Sensory Profiles." Food Chemistry, vol. 261, 2018, pp. 21-29.
Longo R, Blackman JW, Antalick G, et al. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles. Food Chem. 2018;261:21-29.
Longo, R., Blackman, J. W., Antalick, G., Torley, P. J., Rogiers, S. Y., & Schmidtke, L. M. (2018). A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles. Food Chemistry, 261, 21-29. https://doi.org/10.1016/j.foodchem.2018.04.013
Longo R, et al. A Comparative Study of Partial Dealcoholisation Versus Early Harvest: Effects On Wine Volatile and Sensory Profiles. Food Chem. 2018 Sep 30;261:21-29. PubMed PMID: 29739584.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparative study of partial dealcoholisation versus early harvest: 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, Y1 - 2018/04/07/ PY - 2017/08/18/received PY - 2017/12/03/revised PY - 2018/04/06/accepted PY - 2018/5/10/entrez PY - 2018/5/10/pubmed PY - 2018/10/3/medline 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 SP - 21 EP - 29 JF - Food chemistry JO - Food Chem VL - 261 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29739584/A_comparative_study_of_partial_dealcoholisation_versus_early_harvest:_Effects_on_wine_volatile_and_sensory_profiles_ DB - PRIME DP - Unbound Medicine ER -