Cargando…

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been u...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sam, Faisal Eudes, Ma, Teng-Zhen, Salifu, Rafia, Wang, Jing, Jiang, Yu-Mei, Zhang, Bo, Han, Shun-Yu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535880/ https://www.ncbi.nlm.nih.gov/pubmed/34681547 http://dx.doi.org/10.3390/foods10102498

Ejemplares similares

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
por: Sam, Faisal Eudes, et al.
Publicado: (2021)

Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction
por: Pham, Duc-Truc, et al.
Publicado: (2019)

Membrane Dialysis for Partial Dealcoholization of White Wines
por: Calvo, José Ignacio, et al.
Publicado: (2022)

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines
por: Gao, Pingping, et al.
Publicado: (2022)

The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines
por: Kelly, David, et al.
Publicado: (2015)

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
por: Iorio, Debora, et al.
Publicado: (2022)

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines
por: Vázquez-Pateiro, Iván, et al.
Publicado: (2022)

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
por: Sancho-Galán, Pau, et al.
Publicado: (2022)

Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
por: Casassa, L. Federico, et al.
Publicado: (2022)

Endothelium-Dependent Vasorelaxant Effects of Dealcoholized Wine Powder of Wild Grape (Vitis coignetiae) in the Rat Thoracic Aorta
por: Ha, Sang Keun, et al.
Publicado: (2016)

Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste
por: Sam, Faisal Eudes, et al.
Publicado: (2021)

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
por: Favell, James W., et al.
Publicado: (2022)

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines
por: Liu, Shu-Xun, et al.
Publicado: (2015)

Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers
por: Dang, Chao, et al.
Publicado: (2020)

Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine
por: Li, Wen, et al.
Publicado: (2023)

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
por: Garrido-Bañuelos, Gonzalo, et al.
Publicado: (2020)

The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties
por: Bruce, Robert C., et al.
Publicado: (2021)

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
por: Rihak, Zdenek, et al.
Publicado: (2021)

Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
por: Hranilovic, Ana, et al.
Publicado: (2022)

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines
por: Mirás-Avalos, José Manuel, et al.
Publicado: (2019)

Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines
por: Yu, Yanxia, et al.
Publicado: (2022)

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
por: Muñoz-Bernal, Óscar A., et al.
Publicado: (2023)

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
por: Pfahl, Leonard, et al.
Publicado: (2021)

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity
por: Zhou, Yan, et al.
Publicado: (2023)

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
por: Nguyen, Anh N.H., et al.
Publicado: (2019)

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
por: Saltman, Yaelle, et al.
Publicado: (2020)

Effect of Microwave Maceration and SO(2) Free Vinification on Volatile Composition of Red Wines
por: Muñoz García, Raquel, et al.
Publicado: (2021)

Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition
por: Giménez-Bañón, María José, et al.
Publicado: (2022)

Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?
por: Ribeiro, Sónia Gomes, et al.
Publicado: (2023)

The Chemical Composition and Dietetic Value of Wines
Publicado: (1907)

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)
por: Zhou, Chenguang, et al.
Publicado: (2023)

Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
por: Ertan Anli, R., et al.
Publicado: (2009)

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production
por: Río Segade, Susana, et al.
Publicado: (2019)

Special Issue on Flavour Volatiles of Wine
por: Bordiga, Matteo, et al.
Publicado: (2021)

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
por: Teng, Bo, et al.
Publicado: (2020)

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility
por: Perez-Jiménez, María, et al.
Publicado: (2020)

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine
por: Tarasov, Andrii, et al.
Publicado: (2021)

Investigation of Phenolic Components of Hungarian Wines
por: Avar, Péter, et al.
Publicado: (2007)

Characterization of Phenolic Compounds in Wine Lees
por: Zhijing, Ye, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_dmt0g5fh07mghukoenmrkhp5pg