Sam Faisal Eudes, Chen Xinlong, Li Guanyu, Yang Jihong, Tao Yongsheng
College of Enology, Northwest A&F University, Yangling, Shaanxi, China.
College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi, China.
J Food Sci. 2025 May;90(5):e70253. doi: 10.1111/1750-3841.70253.
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. PRACTICAL APPLICATION: The study offers insights on enhancing the flavor and aroma profiles of low- and no-alcohol wines, making them more appealing to a broad range of consumers, including those who abstain from alcohol for health or personal reasons. Winemakers can better preserve desirable sensory qualities in low- and no-alcohol wines by optimizing reverse osmosis conditions, potentially expanding market appeal and consumer satisfaction. This research is crucial for the wine industry as it adapts to the increasing demand for healthier beverage options.
对低酒精度和无酒精（LoNoA）葡萄酒的需求不断上升，这就需要先进的脱醇技术来保留关键香气成分和感官品质。反渗透（RO）是一种很有前景的方法，然而RO压力对挥发性成分和感官特性的影响仍未得到充分研究。本研究使用顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GC-MS）和感官分析，评估了RO压力（2.5、3.0和3.5兆帕）对LoNoA赤霞珠葡萄酒香气保留和感官特征的影响。脱醇导致挥发性化合物显著损失，尤其是乙酸酯和乙酯，压力≤3.0兆帕时能更好地保留关键香气成分。感官分析表明，与对照（CK）相比，LoNoA葡萄酒的果香和花香属性减弱，但草本和泥土气息增强。在较低压力（2.5兆帕）下，果香和花香以及酒体得到更好的保留，而较高压力（≥3.0兆帕）则增强了苦味、酸度和涩味。主成分分析（PCA）将CK中的果香和花香属性与酯类和醛类联系起来，而酸性、苦味和涩味则与LoNoA葡萄酒有关。偏最小二乘回归（PLSR）分析表明，羰基化合物是无酒精葡萄酒感官属性的关键驱动因素，而乙酯和葡萄衍生的挥发性物质影响低酒精度葡萄酒（LoA）的果香和花香。这些发现为优化RO压力和乙醇浓度以提高LoNoA葡萄酒的香气保留和感官品质提供了有价值的见解，推进了酿酒策略以提高消费者吸引力。实际应用：该研究为增强低酒精度和无酒精葡萄酒的风味和香气特征提供了见解，使其对更广泛的消费者更具吸引力，包括那些因健康或个人原因戒酒的消费者。通过优化反渗透条件，酿酒师可以更好地保留低酒精度和无酒精葡萄酒中理想的感官品质， potentially expanding market appeal and consumer satisfaction. This research is crucial for the wine industry as it adapts to the increasing demand for healthier beverage options. （最后一句英文原文似乎有误，按照现有内容准确翻译为：随着葡萄酒行业适应对更健康饮料选择的需求不断增加，这项研究对该行业至关重要。） 可能扩大市场吸引力并提高消费者满意度。这项研究对葡萄酒行业至关重要，因为它要适应对更健康饮料选择日益增长的需求。
