Impact of GoLo technology on the aroma profile of red and white wines after total and partial dealcoholisation

Abstract

Wine dealcoholisation has been practised since the early 1900s and has gained importance due to climate change and shifting consumer preferences for lower-alcohol beverages. Rising temperatures are accelerating grape ripening, increasing sugar content and, consequently, raising the alcohol strength of wines. In addition, health concerns related to alcohol consumption have also contributed to the growing demand for dealcoholised wines [1].

Dealcoholisation techniques can be applied at different stages of winemaking. Post-fermentation techniques physically remove alcohol and include membrane-based methods such as nanofiltration, reverse osmosis, and osmotic distillation, as well as non-filtration techniques such as vacuum distillation, spinning cone columns, and multi-stage membrane systems [2]. GoLo, a low-temperature vacuum distillation technology, operates similarly to the spinning cone column but integrates multiple separation steps into a continuous system. It efficiently removes nearly 100% of the volatile aroma compounds—allowing their reintegration—and reduces the alcohol strength to as low as 0.05% (v/v) [3].

This study investigates the effects of total and partial dealcoholisation using GoLo technology on the aromatic composition of both red and white wines. The wines underwent two levels of dealcoholisation: partial dealcoholisation, reducing the alcohol strength to approximately 7.5% v/v, and total dealcoholisation, lowering the alcohol strength to 0.5% v/v. The volatile compound profile of both treated and untreated wines was analysed using gas chromatography-mass spectrometry (GC-MS) combined with multiple headspace solid-phase microextraction (MHS-SPME) [4]. The analysis focused on key aroma compounds, including esters, alcohols, and acids, which play a crucial role in the wine’s aromatic profile.

The results showed that GoLo technology was effective in reducing alcohol strength; however, total dealcoholisation led to a significant loss of aroma compounds. Partial dealcoholisation consistently preserved more of the original aromatic complexity in both wines.

This study emphasises the impact of ethanol removal on wine aroma and underscores the benefits of partial dealcoholisation in preserving sensory characteristics.

References

[1] Brányik, T., Silva, D. P., Baszczyňski, M., Lehnert, R., e Silva, J. B. A. (2012). J. Food Eng., 108(4), 493-506.

[2] Mangindaan, D., Khoiruddin, K., Wenten, I.G. (218). Trends Food Sci. Technol., 71, 36–45.

[3] Pienaar, S.W. (2016) U.S. Patent US20150132459A1.

[4] Milheiro, J., Filipe-Ribeiro, L., Cosme, F., Nunes, F. M. (2023). Food Chem., 421, 136154.