Changes in sensory and chromatic properties in dealcoholised wines using the GoLO technique

Abstract

The processes for dealcoholizing wine have multiplied in recent years due to factors such as the increase in alcohol content caused by global warming, as well as changes in drinking habits. There is now a growing consumer demand for beverages that are free from calories, alcohol, or additives. One of the latest advancements in this area is the GoLo technology, a very low-temperature vacuum distillation method. According to its manufacturer, GoLo can remove nearly 100 % of the volatile aromatic compounds from wine, which can later be reincorporated into the dealcoholized product. Furthermore, it can reduce the alcohol content of wine to just 0.05 % (v/v) (Veiga-del-Baño et al., 2024). As the sale of wines depends fundamentally on sensory and chromatic aspects, the aim of this study is verifying the evolution of sensorial and properties of different wines using graphical tools that enable the detection of variations in different types of wines.

The sensorial and chromatic properties of 18 different wines (comprising 6 whites, 6 rosés, and 6 reds) were analyzed using OIV method to evaluate the intensity and shade, and DIN 10964 for sensorial analysis. The study was conducted before and after the dealcoholisation process and through graphical tools developed for quick understanding of the results.

Based on the results obtained, de-alcoholisation using GoLo technology did not produce any significant changes in the colour properties (intensity and hue) or in the sensory characteristics assessed in the 18 wines studied (whites, rosés, and reds).