Chemical and sensory evolution of total and partial dealcoholized wine in a can

Abstract

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1]. The World Health Organization in its Global Alcohol Action Plan 2022-2030 promoted initiatives to reduce the harmful use of alcohol as a public health priority and to improve the health and well-being of populations around the world, thus urging the alcoholic beverage industry to position itself for the development of products with lower alcohol content [2]. In addition, climate change is having a direct impact on the increase in the alcohol content of wines, increasing the sugars accumulation on grapes resulting in a higher alcoholic content [3]. On the other hand, packaging is key to the wine economy [4]. Therefore, the industry is looking for alternatives to glass, such as cans, for their practicality, lower cost and lower environmental impact. Wine in cans therefore aims to compete with soft drinks and beer, including non-alcoholic options. Recent studies have shown that its market is expected to grow from $235.7 million in 2021 to $570 million in 2028 [5], enabling lighter and more sustainable consumption in non-traditional settings.

In this study, we focused on evaluating the evolution of partially and totally dealcoholized wine in cans. For this purpose, the same white wine was partially and totally dealcoholized from a hydrophobic membrane up to 5.11 % vol. and 0.63 % vol. respectively. Subsequently, the wine was refined by correcting taste sensations and finally it was canned. The analyses performed were focused on basic physicochemical tests and color characteristics to see the impact of dealcoholisation process and ageing in a can. Reduction flavours and the total content of metals in the wine were monitorized to know the impact of zero oxygen transmission packaging on wine and monitor the can film status to prevent the contact between wine and aluminium. In addition, fermentative analyses were carried out to monitor the global impact on aromatic perceptions. Sensory analysis on time were used to monitor taste and flavours evolution and know the preference of the consumers. All the analysis were carried out at 0, 3 and 6 months. This study and their results could improve product quality and consumer acceptance of low and non-alcoholic wines in cans. It would also open up new markets among health-conscious consumers and encourage advances in dealcoholization, winemaking and preservation.

References

[1] Shaw, C. L., Dolan, R., Corsi, A. M., Goodman, S., & Pearson, W. (2023). Exploring the barriers and triggers towards the adoption of low- and no-alcohol (NOLO) wines. Food Quality And Preference, 110, 104932.

[2] Organization, W. H. (2024). Plan de Acción Mundial Sobre el Alcohol 2022-2030. World Health Organization.

[3] De Orduña, R. M. (2010). Climate change associated effects on grape and wine quality and production. Food Research International, 43(7), 1844-1855.

[4] Ruggeri, G., Mazzocchi, C., Corsi, S., & Ranzenigo, B. (2022). No More Glass Bottles? Canned Wine and Italian Consumers. Foods, 11(8), 1106.

[5] Montgomery, A., Allison, R. B., Goddard, J. M., & Sacks, G. L. (2023). Hydrogen Sulfide Formation in Canned Wines Under Long-Term and Accelerated Conditions. American Journal Of Enology And Viticulture, 74(1), 0740011.