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Type: Journal article
Title: Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction
Author: Pham, D.T.
Stockdale, V.J.
Wollan, D.
Jeffery, D.W.
Wilkinson, K.L.
Citation: Molecules, 2019; 24(7):1404-1-1404-16
Publisher: MDPI
Issue Date: 2019
ISSN: 1420-3049
Statement of
Duc-Truc Pham, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson
Abstract: This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.
Keywords: Alcohol
evaporative perstraction
reduced alcohol wine
reverse osmosis
Rights: © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (
DOI: 10.3390/molecules24071404
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Appears in Collections:Agriculture, Food and Wine publications
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