ReviewFoods (Basel, Switzerland)2021
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
22 citing papers in PubMed, 85 citations in OpenAlex.
- Mining and Validation of Novel Umami Peptides in Non-Alcoholic Beer by Integrating Machine Learning Prediction, Molecular Docking, and Sensory Validation, and Their Multidimensional Sensory Impacts on Beer Body.Foods (Basel, Switzerland) · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- No- and Low-Alcohol Wines: Perception and Acceptance in a Traditional Wine Region in Northern Italy.Foods (Basel, Switzerland) · 2025Article
- Assessing the Applicability of a Partial Alcohol Reduction Method to the Fine Wine Analytical Composition of Pinot Gris.Foods (Basel, Switzerland) · 2025Article
- Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines.Foods (Basel, Switzerland) · 2025Review
- Alcohol or No Alcohol in Wine: Half a Century of Debate.Foods (Basel, Switzerland) · 2025Review
- Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry.Membranes · 2025Review
- Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine.Foods (Basel, Switzerland) · 2025Article
- UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.Molecules (Basel, Switzerland) · 2025Article
- Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.Current research in food science · 2025Article
- Antioxidant potential of wine polyphenols on hematological indices and apical periodontitis in male rats.Journal of applied oral science : revista FOB · 2025Article
- Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.Food chemistry: X · 2024Article
- Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds.Current research in food science · 2024Article
- Entrapment of Glucose Oxidase and Catalase in Silica-Calcium-Alginate Hydrogel Reduces the Release of Gluconic Acid in Must.Gels (Basel, Switzerland) · 2023Article
- Red Wine and Sexual Function in Men: An Original Point of View.Journal of clinical medicine · 2023Article
- Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.Gels (Basel, Switzerland) · 2023Article
- Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine.Molecules (Basel, Switzerland) · 2022Article
- Lower Strength Alcohol Products-A Realist Review-Based Road Map for European Policy Making.Nutrients · 2022Review
- Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.Molecules (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.