naa a22 4500 510724876 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0942-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0942-2 Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition [Elektronische Daten] [Maria Lisanti, Angelita Gambuti, Alessandro Genovese, Paola Piombino, Luigi Moio] Recently, the European Union regulation has fixed the maximum permitted dealcoholization level at 2%; however in some cases, higher dealcoholization levels could be necessary. It is assumed that higher levels of dealcoholization could negatively affect the organoleptic quality of wine, but little data on this item is available. In the present study, two red wines (cv. Aglianico) with different initial alcohol contents (15.37 and 13.28% v/v), were partially dealcoholized at three levels (−2, −3, −5% v/v), by a polypropylene hollow fibre membrane contactor apparatus. In order to evaluate if dealcoholized wines differed from the untreated ones, triangle sensory tests were performed. Both −2% wines were not perceived as different from the standard wines, while both −5% wines were different. Sensory profiles and overall quality ranking were obtained by a selected and trained panel. Dealcoholization caused a modification of the sensory profiles, and the greatest differences were found after a dealcoholization of 5% v/v. The most decreased olfactory notes were those of "Red fruits”, "Cherry” and "Spicy”, which is very important for the sensory quality of red wine. Concerning taste, both −5% dealcoholized wines were more astringent than the correspondent untreated ones. Slighter differences were found for the other degrees of dealcoholization. The analysis of the volatile compounds, both free and glycoconjugated was performed by solid-phase extraction and gas chromatography mass spectrography analysis. While the composition of the glycoconjugated volatile fraction was almost not affected, many free compounds were decreased, most of all esters and alcohols, with an increasing amounts as the level of dealcoholization raised. Springer Science+Business Media, LLC, 2012 Red wine nationallicence Partial dealcoholization nationallicence Membrane contactor nationallicence Sensory characteristics nationallicence Free and bound volatiles nationallicence Lisanti Maria Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut Gambuti Angelita Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut Genovese Alessandro Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut Piombino Paola Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut Moio Luigi Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2289-2305 1935-5130 6:9<2289 2013 6 11947 https://doi.org/10.1007/s11947-012-0942-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0942-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lisanti Maria Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut NATIONALLICENCE 700 1- Gambuti Angelita Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut NATIONALLICENCE 700 1- Genovese Alessandro Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut NATIONALLICENCE 700 1- Piombino Paola Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut NATIONALLICENCE 700 1- Moio Luigi Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, 80055, Portici, Napoli, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2289-2305 1935-5130 6:9<2289 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer