Chemical composition of Sauvignon blanc wines with varying alcohol levels

Abstract

Non-alcohol or low alcohol wines have become more popular due to the rising trend towards a healthier lifestyle1. Moreover, the growing value of the non-alcohol wine market is remarkable, and in 2021 the total worth of the non-alcoholic wine market exceeded USD1.6 billion, and it is projected to reach approximately to USD 4.5 billion by 2031. A market analysis indicates that the non-alcohol wine market in the USA, Australia, France, Italy, and Germany is projected to grow at compound annual growth rates of 9.6 %, 12.2 %, 11.0 %, 9.9 %, and 9.0 %, respectively, between 2021 and 2031 2. This study investigates the chemical composition of the most popular exported wine from New Zealand, Sauvignon Blanc, with three alcohol levels, full, lighter and zero. Volatile aroma compounds and major polyphenols were quantified using gas chromatography–mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC-UV). Sensory evaluation was also conducted by a trained Descriptive Analysis panel to assess the aroma and palate characteristics of the commercial wines. The results showed that reduced-alcohol wines, especially zero alcohol wines, consist of lower levels of key aroma compounds and higher levels of polyphenols. The variations were mainly influenced by dealcoholization processes and differences in base wine composition. Correlation analysis between chemical profile and sensory data revealed how flavor perception changed with alcohol level. Overall, the findings improve the understanding of how alcohol reduction influences both the chemical composition and sensory characteristics of commercial Sauvignon Blanc wines. The results may support the development of low- and no-alcohol wines in response to growing market demand.

References

1. King, E. S., & Heymann, Hnd. (2013). The Effect of Reduced Alcohol on the Sensory Profiles a Consumer Preferences of White Wine. Journal of Sensory Studies, 29(1), 33-42.
2. Kumar, Y., Ricci, A., Parpinello, G. P., & Versari, A. (2024). Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits. Food and bioprocess technology, 17(11), 3525-3545.