Montevecchi Giuseppe, Ricci Arianna, Masino Francesca, Ferrari Valentina, Versari Andrea, Antonelli Andrea
Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy.
Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy.
Curr Res Food Sci. 2024 May 24;8:100776. doi: 10.1016/j.crfs.2024.100776. eCollection 2024.
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol. To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%. Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine's sensory profile. The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.
近年来，气候变化导致葡萄汁中的糖分含量升高，进而使葡萄酒的酒精含量增加。蒸发或萃取是从葡萄酒中去除发酵后乙醇的常用方法，但它在去除乙醇的同时会选择性地去除一些极性较小的挥发性化合物。为了减少挥发性物质的损失，本研究调查了将红葡萄酒（马泽米诺-赤霞珠混酿）与通过工业蒸发萃取系统获得的脱醇样品进行混合，同时将最终产品的乙醇含量降低两个百分点以内。由此制备了混合酒1和混合酒2，将初始葡萄酒（酒精体积分数为12.5%）的酒精度降低到10.5%和9.5%。化学分析表明，随着酒精体积分数的降低，大多数醇类、乙酸酯类和脂肪酸乙酯类物质含量减少。然而，含有极性基团的化合物（乙偶姻和乙酰香草酮）、C-去甲异戊二烯类化合物和某些内酯类化合物呈现增加趋势。感官分析表明，混合葡萄酒在甜度和口感顺滑度方面得分较高，酸味有所降低。花香显著增加，尤其是在混合酒2中，与初始葡萄酒的感官特征非常相似。将初始葡萄酒与适当脱醇的葡萄酒样品进行混合已被证明是一种保存脱醇葡萄酒香气和色泽的有效策略。这种方法通过迎合那些喜欢低酒精度选择、有饮食限制或注重健康，但仍希望品尝具有香气品质而非平淡口感葡萄酒的人群，扩大了消费者群体。这一策略在葡萄酒行业至关重要，因为它成功应对了技术挑战并确保了经济可行性。
