The high ethanol level in wine has become an important issue for all the main wine producing countries. Several techniques are available to the wine industry to reduce the ethanol content; among them, the membrane contactors are certainly one of the newest. Very few studies on the effect of this practice on the wine quality and aroma profile and on the stable isotopes composition are available. A pilot and industrial plant equipped with the membrane contactor system were used in the study in the dealcoholisation on several white and red wines. Significant changes for several classes of aroma compounds in both pilot- and industrial-scale experiments were observed, even though these changes were not always in perfect agreement with the sensory evaluation carried out. Finally, modifications on the δ18O of up to 1‰ for 2 %v/v and of up to 4‰ for 8 %v/v ethanol removal were encountered. An increase of δ13C of ethanol of up to 1.1‰ for 2 % and of up to 2.3‰ for 4 % of dealcoholisation rate was also observed. Dealcoholisation via membrane contactor seemed to affect the overall wine composition (aroma and flavour), even though the main concern resided on the alteration of the isotopic composition which could be linked to product authenticity issues.

Fedrizzi, B.; Nicolis, E.; Camin, F.; Bocca, E.; Carbognin, C.; Scholz, M.U.; Barbieri, P.; Finato, F.; Ferrarini, R. (2014). Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholisation approaches. FOOD AND BIOPROCESS TECHNOLOGY, 7 (1): 62-70. doi: 10.1007/s11947-013-1068-x handle: http://hdl.handle.net/10449/21785

Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholisation approaches

Fedrizzi, Bruno;Camin, Federica;Scholz, Matthias Uwe;
2014-01-01

Abstract

The high ethanol level in wine has become an important issue for all the main wine producing countries. Several techniques are available to the wine industry to reduce the ethanol content; among them, the membrane contactors are certainly one of the newest. Very few studies on the effect of this practice on the wine quality and aroma profile and on the stable isotopes composition are available. A pilot and industrial plant equipped with the membrane contactor system were used in the study in the dealcoholisation on several white and red wines. Significant changes for several classes of aroma compounds in both pilot- and industrial-scale experiments were observed, even though these changes were not always in perfect agreement with the sensory evaluation carried out. Finally, modifications on the δ18O of up to 1‰ for 2 %v/v and of up to 4‰ for 8 %v/v ethanol removal were encountered. An increase of δ13C of ethanol of up to 1.1‰ for 2 % and of up to 2.3‰ for 4 % of dealcoholisation rate was also observed. Dealcoholisation via membrane contactor seemed to affect the overall wine composition (aroma and flavour), even though the main concern resided on the alteration of the isotopic composition which could be linked to product authenticity issues.
Membrane contactor
Dealcoholisation
Aroma compounds
Stable isotope ratios
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2014
Fedrizzi, B.; Nicolis, E.; Camin, F.; Bocca, E.; Carbognin, C.; Scholz, M.U.; Barbieri, P.; Finato, F.; Ferrarini, R. (2014). Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholisation approaches. FOOD AND BIOPROCESS TECHNOLOGY, 7 (1): 62-70. doi: 10.1007/s11947-013-1068-x handle: http://hdl.handle.net/10449/21785
File in questo prodotto:
File Dimensione Formato  
2014 FBT Fedrizzi et al.pdf

solo utenti autorizzati

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 353.05 kB
Formato Adobe PDF
353.05 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/21785
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 24
  • ???jsp.display-item.citation.isi??? 18
social impact