Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

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• 作者：Silvia Motta ; Massimo Guaita ; Maurizio Petrozziello ; Aldo Ciambotti ; Loretta Panero ; Mauro Solomita ; Antonella Bosso ; ^{antonella.bosso@crea.gov.it}
• 关键词：Dealcoholization ; Membrane contactor ; Distillation under vacuum ; Aroma ; Isotopic ratio
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1-10
• 全文大小：325 K
• 卷排序：221

文摘

Membrane contactor and vacuum distillation were used for wine dealcoholization. Polyphenols concentration increased in the wine fractions dealcoholized at 5% v/v. No precipitation of potassium bitartrate was observed during dealcoholization. The main compositional modifications occurred with the wine aroma compounds. Using the fractions to dealcoholize wines by 2% slightly modified the δ18O ratio.