Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/119525
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dc.contributor.author | Pham, D.T. | - |
dc.contributor.author | Stockdale, V.J. | - |
dc.contributor.author | Wollan, D. | - |
dc.contributor.author | Jeffery, D.W. | - |
dc.contributor.author | Wilkinson, K.L. | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Molecules, 2019; 24(7):1404-1-1404-16 | - |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.uri | http://hdl.handle.net/2440/119525 | - |
dc.description.abstract | This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal. | - |
dc.description.statementofresponsibility | Duc-Truc Pham, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.rights | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | - |
dc.source.uri | http://dx.doi.org/10.3390/molecules24071404 | - |
dc.subject | Alcohol | - |
dc.subject | evaporative perstraction | - |
dc.subject | dealcoholization | - |
dc.subject | reduced alcohol wine | - |
dc.subject | reverse osmosis | - |
dc.title | Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.3390/molecules24071404 | - |
dc.relation.grant | http://purl.org/au-research/grants/arc/IC130100005 | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Pham, D.T. [0000-0001-9383-6699] | - |
dc.identifier.orcid | Jeffery, D.W. [0000-0002-7054-0374] | - |
dc.identifier.orcid | Wilkinson, K.L. [0000-0001-6724-9837] | - |
Appears in Collections: | Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications Aurora harvest 4 |
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hdl_119525.pdf | Published Version | 469.74 kB | Adobe PDF | View/Open |
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