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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Critical investigation on additions to improve the sensory characteristics of dealcoholized wine

Critical investigation on additions to improve the sensory characteristics of dealcoholized wine

Abstract

The demand for dealcoholized wine has been progressively increasing in recent years. Moreover, the attention for such products is probably increasing even more. Due to that increasing demand and market awareness the legal authorities are about changing rules for that products. Also, at OIV level, these products are being intensively discussed for certain time. The production of dealcoholized wine bases on wine as initial product. This wine is then reduced by physical methods to an alcohol content of less than 0.5% vol., or in other words, to less than 4g/l of alcohol. There are various technologies are possible for producing dealcoholized wine (Schmitt and Christmann 2019). However, modern membrane processes like osmotic distillation, which are already widely used for the partial alcohol reduction of wine, are up to now, still less suitable. Usually, the wines are dealcoholized by distillation or rectification under vacuum, which includes the often-quoted process of spinning cone column. During dealcoholizing, a certain quantity of the original wine’s aroma gets lost (Longo et al. 2017). A more selective ethanol removal from the wine can help to reduce treatment specific aroma losses and maintaining more of the initial aroma in the wine. Furthermore, aroma recovery during the process of dealcoholization can help to minimize aroma losses of the wine. Besides aroma losses, the sensory matrix of the wine is also fundamentally changed due to the loss of ethanol. Because of the dealcoholization, the wine experiences a very strong decrease in the highly desired attributes of body and fullness(Liguori et al. 2019). Specific oenological measures like sweetening or the addition of enological tannins can help to buffer these changes to a certain extend (Pickering 2000). In order to buffer this change in dealcoholized wine in a higher extend, the use of glycerin, among other things, is being discussed intensively. Based on different dealcoholized wines, the effect of glycerin on the sensory perception of dealcoholized wine and carbonated dealcoholized wine is examined. The results obtained are to be presented within the framework of a presentation.

Indagine critica sulle aggiunte per migliorare le caratteristiche sensoriali del vino dealcolizzato

La domanda di vino dealcolizzato è aumentata progressivamente negli ultimi anni. In aggiunta, l’attenzione per i prodotti a basso o senza contenuto alcoolico sta probabilmente subendo un ulteriore incremento. A causa di questa crescente domanda e consapevolezza di mercato, le autorità legali stanno per cambiare le regole per questa tipologia di bevande. Inoltre, in sede OIV, questi prodotti sono oggetto di un’intensa discussione da un certo periodo di tempo. La produzione di vino dealcolizzato si basa sul vino come prodotto iniziale. Questo vino viene poi ridotto mediante metodi fisici a un tenore alcolico inferiore allo 0,5% vol., o in altre parole, a meno di 4g/L di alcool. Esistono varie tecnologie possibili per la produzione di vino dealcolizzato (Schmitt e Christmann 2019). Tuttavia, i moderni processi a membrana come la distillazione osmotica, che sono già ampiamente utilizzati per la riduzione parziale dell’alcol nel vino, finora non si sono dimostrati adatti per la totale rimozione dell’alcool. Di solito, i vini vengono dealcolizzati per distillazione o rettificazione sotto vuoto, che include il processo spesso citato della spinning cone column. Durante la dealcolizzazione, una certa quantità degli aromi originali del vino viene perso (Longo et al. 2017). Una rimozione più selettiva dell’etanolo dal vino può contribuire a ridurre le perdite di aroma del trattamento e a mantenere più dell’aroma iniziale nel vino. Oltre a ciò, il recupero degli aromi durante il processo di dealcolizzazione può contribuire a ridurre le perdite di aroma del vino. Oltre alle perdite aromatiche, la matrice sensoriale del vino viene cambiata essenzialmente a causa della perdita dell’etanolo. A causa della dealcolizzazione, il vino subisce una forte diminuzione delle caratteristiche altamente desiderate di corpo e pienezza (Liguori et al. 2019). Misure enologiche specifiche come la dolcificazione o l’aggiunta di tannini enologici possono aiutare a ovviare a questi problemi, però solo fino a un certo punto (Pickering 2000). Per trovare una soluzione a questo cambiamento nel vino dealcolizzato, si sta discutendo intensamente l’utilizzo di glicerina e di altri composti. Sulla base di diversi vini dealcolizzati, verrà esaminato l’effetto della glicerina sulla percezione sensoriale del vino dealcolizzato e del vino dealcolizzato frizzante. I risultati ottenuti verranno presentati nel contesto di una presentazione.

Kritische untersuchung von zusatzstoffen zur optimierung der sensorischen eigenschaften von entalkoholisiertem wein

Die nachfrage nach entalkoholisiertem wein hat in den letzten jahren immer mehr zugenommen. Darüber hinaus wird die aufmerksamkeit für solche produkte sicherlich noch weiter zunehmen. Aufgrund dieser steigenden nachfrage und des marktbewusstseins sind die gesetzlichen behörden dabei, die vorschriften für diese produkte zu ändern. Auch auf OIV-ebene werden diese produkte seit einiger zeit intensiv diskutiert. Die herstellung von entalkoholisiertem wein basiert auf wein als ausgangsprodukt. Dieser wein wird dann durch physikalische methoden auf einen alkoholgehalt von weniger als 0,5% vol. Oder anders ausgedrückt, auf weniger als 4g/L alkohol reduziert. Zur herstellung von entalkoholisiertem wein sind verschiedene technologien möglich (Schmitt und Christmann 2019). Moderne membranverfahren wie die osmotische destillation, die für die partielle alkoholreduktion von wein bereits weit verbreitet sind, sind jedoch bisher noch weniger geeignet. Üblicherweise werden die weine durch destillation oder rektifikation unter vakuum entalkoholisiert, wozu auch das vielzitierte verfahren der spinnkegelkolonne gehört. Bei der entalkoholisierung geht eine gewisse menge des ursprünglichen weinaromas verloren (Longo et al. 2017). Eine selektivere alkoholentfernung aus dem wein kann dazu beitragen, die prozessspezifischen aromaverluste zu verringern und einen größeren teil des ursprünglichen aromas im wein zu erhalten. Darüber hinaus kann die aromarückgewinnung während des entalkoholisierungsprozesses dazu beitragen, die aromaverluste des weins zu minimieren. Neben den aromaverlusten wird auch die sensorische matrix des weins durch den verlust von ethanol grundlegend verändert. Durch die entalkoholisierung erfährt der wein eine sehr starke abnahme der sehr erwünschten attribute körper und fülle (Liguori et al. 2019). Gezielte önologische maßnahmen wie die süßung oder die zugabe von önologischen tanninen können dazu beitragen, diese veränderungen bis zu einem gewissen grad abzufedern (pickering 2000). Um diese veränderungen in entalkoholisierten weinen stärker abzupuffern, wird u.a. Der einsatz von glycerin intensiv diskutiert. Anhand verschiedener entalkoholisierter weine wird der einfluss von glycerin auf die sensorische wahrnehmung von entalkoholisiertem wein und karbonisiertem, entalkoholisiertem wein untersucht. Die gewonnenen ergebnisse sollen im rahmen einer präsentation vorgestellt werden.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Matthias Schmit¹

¹ Hochschule Geisenheim University – Von Lade Strasse 1, Geisenheim, Germany

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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