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

Rocco Longo; John W. Blackman; Guillaume Antalick; Peter J. Torley; Suzy Y. Rogiers; Leigh M. Schmidtke

doi:10.1016/j.foodchem.2018.04.013

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

Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogiers, Leigh M. Schmidtke

Western Sydney University

Research output: Contribution to journal › Article › peer-review

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. © 2018 Elsevier Ltd

Original language	English
Pages (from-to)	21-29
Number of pages	9
Journal	Food Chemistry
Volume	261
DOIs	https://doi.org/10.1016/j.foodchem.2018.04.013
Publication status	Published - 2018

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10.1016/j.foodchem.2018.04.013

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

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. {\textcopyright} 2018 Elsevier Ltd",

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year = "2018",

doi = "10.1016/j.foodchem.2018.04.013",

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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.

PY - 2018

Y1 - 2018

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. © 2018 Elsevier Ltd

AB - 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. © 2018 Elsevier Ltd

UR - https://hdl.handle.net/1959.7/uws:64151

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DO - 10.1016/j.foodchem.2018.04.013

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SN - 0308-8146

VL - 261

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EP - 29

JO - Food Chemistry

JF - Food Chemistry

ER -

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

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