Sensory profiling of commercial dealcoholized red wines and correlation with chemical markers: evidence from two trained panels – Greece and France

Abstract

Dealcoholized wines represent a rapidly expanding product category, yet their sensory properties remain insufficiently documented. Ethanol removal is known to alter aroma, taste, and mouthfeel perception, often leading to sometimes atypical sensory profiles that challenge traditional wine categorization. A clearer understanding of how these products are sensorially perceived is therefore essential. The present study explores the sensory space of a large and diverse set of commercially available dealcoholized red wines, evaluated by two trained sensory panels based in Greece and France. Using Polarized Projective Mapping combined with Ultra Flash Profiling, the study aimed to describe the main sensory dimensions characterizing this category, as profiled by two different panels and observe how it relates to standard chemical markers of the products.  Results revealed clear sensory differentiation among the wines, with products organizing along a limited number of dominant sensory directions rather than according to grape variety or geographical origin. Associations between sensory profiles and product composition, reflected by certain chemical parameters are explored.

References

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De Saldamando, L., Antúnez, L., Giménez, A., Varela, P., & Ares, G. (2015). Influence of poles on results from reference‐based sensory characterization methodologies: Case study with polarized projective mapping consumers. Journal of Sensory Studies, 30(6), 439-447.

Akhtar, W., Ceci, A. T., Longo, E., Marconi, M. A., Lonardi, F., & Boselli, E. (2025). Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70171.