Motta Silvia, Guaita Massimo, Petrozziello Maurizio, Ciambotti Aldo, Panero Loretta, Solomita Mauro, Bosso Antonella
Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.
Food Chem. 2017 Apr 15;221:1-10. doi: 10.1016/j.foodchem.2016.10.046. Epub 2016 Oct 12.
Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was investigated. The main difference between the two techniques was the concentration grade reached by the dealcoholized fractions, which was 5-6times higher with D than with MC due to the concomitant loss of water. The main fixed compounds (organic acids, cations, polyphenols, anthocyanins) were not lost during the dealcoholization, while the losses of volatile compounds were relevant. Finally, the δO isotopic ratio was studied. The δO isotope ratio increased with D and decreased with MC. At the same time the δO isotope ratio fell within legal limits when the final ethanol content was adjusted to 2% by blending with dealcoholized fractions.
采用两种不同技术（膜接触器（MC）和真空蒸馏（D））将三种葡萄酒（一种桃红葡萄酒、一种佩拉韦加葡萄酒和一种巴贝拉红葡萄酒）脱醇至乙醇体积分数为5%。研究了这些处理对脱醇馏分的理化成分和香气特征的影响。两种技术之间的主要差异在于脱醇馏分达到的浓缩程度，由于伴随有水的损失，采用D技术时脱醇馏分的浓缩程度比采用MC技术时高5至6倍。主要的固定化合物（有机酸、阳离子、多酚、花青素）在脱醇过程中没有损失，而挥发性化合物有相当的损失。最后，研究了δO同位素比率。采用D技术时δO同位素比率升高，采用MC技术时降低。同时，当通过与脱醇馏分混合将最终乙醇含量调整至2%时，δO同位素比率在法定限度内。
