RT info:eu-repo/semantics/article
T1 Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
A1 Calvo, José I
A1 Rodríguez, David
A1 Fernández‐Fernández, Encarnación
A1 Prádanos, Pedro
A1 Palacio, Laura
A1 Hernández, Antonio
K1 wine dealcoholization; dialysis; white wine; red wine; aromas
AB BACKGROUND: Membrane dialysis is a suitable technique for the partial dealcoholization of wines that preserves most of thearomas of the original wine. In this study this technique has been used to compare white and red wines of the same vintage.The results of partial dealcoholization have been checked in terms of chemical and sensory properties. In addition, gas chromatographywas carried out to determine whether the aromas are appreciably diminished in their final composition for filteredwines.RESULTS: Membrane dialysis resulted in wines with a lower alcoholic strength than the starting one, 11.0 g/kg alcohol reductionwas obtained for white wines and 13.4 g/kg for red wines after dialysis, and with acceptable chemical and sensory characteristicsbut with a lower concentration of some aromatic compounds.CONCLUSION: This partial dealcoholization technique is slightly more effective for the treated red wines. However, the dialyzedred wines are less acceptable by consumers than the corresponding white wines.
PB Wiley
SN 0022-5142
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/83389
UL https://uvadoc.uva.es/handle/10324/83389
LA spa
NO Journal of the Science of Food and Agriculture: Volume 106, Issue 4 Pages: 1949-2557 15 March 2026
NO Producción Científica
DS UVaDOC
RD 10-mar-2026