首页|Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration

Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration

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The rising demand for low- and no-alcohol (LoNoA) wines necessitates advanced dealcoholization techniques that retain key aroma compounds and sensory quality. Reverse osmosis (RO) is a promising method, yet the impact of RO pressure on volatile composition and sensory attributes remains underexplored. This study evaluates RO pressures (2.5, 3.0, and 3.5 MPa) on aroma retention and sensory characteristics of LoNoA Cabernet Sauvignon wines using headspace-solid-phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory analysis. Dealcoholization led to significant losses of volatile compounds, particularly acetate and ethyl esters, with pressures ≤3.0 MPa better retaining key aroma compounds. Sensory analysis revealed diminished fruity and floral attributes but enhanced herbaceous and earthy notes in LoNoA wines compared to the control (CK). At lower pressure (2.5 MPa), fruity and floral aromas and body were better preserved, whereas higher pressures (≥3.0 MPa) enhanced bitterness, acidity, and astringency. Principal component analysis (PCA) associated fruity and floral attributes in CK with esters and aldehydes, whereas acidic, bitter, and astringent notes were linked to LoNoA wines. Partial least squares regression (PLSR) analysis showed that carbonyl compounds were key drivers of sensory attributes in NoA wines, whereas ethyl esters and grape-derived volatiles influenced fruity and floral notes in low-alcohol wine (LoA) wines. These findings provide valuable insights into optimizing RO pressure and ethanol concentration to improve aroma retention and sensory quality of LoNoA wines, advancing winemaking strategies for improved consumer appeal.

alcoholdealcoholizationGC-MSmembranevolatile compounds

Faisal Eudes Sam、Xinlong Chen、Guanyu Li、Jihong Yang、Yongsheng Tao

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College of Enology,Northwest A&F University,Yangling,Shaanxi,China

College of Enology,Northwest A&F University,Yangling,Shaanxi,China||College of Food Science and Pharmaceutical Science,Xinjiang Agricultural University,Urumqi,China

College of Enology,Northwest A&F University,Yangling,Shaanxi,China||Shaanxi Provincial Key Laboratory of Viticulture and Enology,Yangling,Shaanxi,China

2025

10.1111/1750-3841.70253

Journal of Food Science

Journal of Food Science

ISSN：0022-1147
年,卷(期)：2025.90(5)
  • 47