Table 2.
Some reported changes in wine phenolic compounds using different dealcoholization processes.
| Wine Type | Dealcoholization Process | Alcohol Reduction | Reported Effects on Phenolic Composition | Reference | |
|---|---|---|---|---|---|
| Co (% v/v) | Cf (% v/v) | ||||
| Red wine | NF | 12.0 | 6.0–4.0 | Reduction in wine alcohol volume by a factor of 4 leads to 2.5–3 times more anthocyanins and resveratrol in the wine concentrates | [138] |
| Cabernet Sauvignon–Merlot–Tempranillo red wine | RO | 12.7 | 4.0–2.0 | No significant differences were observed in total anthocyanins and phenolic compounds for both original and dealcoholized wines. Colour intensity increased by around 20% in dealcoholized wines (due to the concentration effect from the removal of ethanol as well as the retention of anthocyanins by the membrane), while the tonality diminished by around 15% | [229] |
| Cabernet Sauvignon red wine | RO | 14.8 | 13.8–12.8 | The total phenolic index, total proanthocyanidins, and percentages of procyanidins, prodelphinidins, and galloylation of partially dealcoholized wines and the control wine remains almost unchanged and did not differ. Control wine and partially dealcoholized wines have statistically similar total anthocyanin concentrations with no observed color differences between these wines | [22] |
| Grenache–Carignan red wine | RO | 16.2 | 15.1–14.1 | The total phenolic index and total proanthocyanidins of partially dealcoholized wines and the control wine remain almost unchanged and do not differ. Slight but statistically significant differences were observed in the percentages of procyanidins, prodelphinidins, and galloylation during alcohol reduction. Total anthocyanin concentrations of partially dealcoholized wines were statistically significantly higher than that of the control wine | [22] |
| Montepulciano d’Abruzzo red wine | RO | 13.2 | 9.0 | Increase in total phenols and decrease in total anthocyanins during ethanol reduction in wine samples. Color intensity increases during ethanol removal | [146] |
| Aglianico red wine | OD/EP | 12.8 | 4.9–0.4 | Higher amount of total phenols in dealcoholized wine samples compared to the original wine. Color intensity decreased slightly at the end of dealcoholization | [197] |
| Aglianico red wine | OD/EP | 15.4 | 13.5–10.8 | The alcohol removal process did not affect the content of vanillin reactive flavans and total phenolics. A loss of 49% of total monomeric anthocyanins was observed after dealcoholization while total anthocyanins remained almost unchanged with no significant differences. Color parameters of dealcoholized wines were not significantly different compared to the original wine after alcohol removal | [150] |
| Merlot red wine | OD/EP | 13.8 | 11.1–8.9 | The alcohol removal process did not affect the content of vanillin reactive flavans and total phenolics. A loss of 57% of total monomeric anthocyanins was observed after dealcoholization while total anthocyanins remained almost unchanged with no significant differences. Color parameters of dealcoholized wines were not significantly different compared to the original wine after alcohol removal | [150] |
| Piedirosso red wine | OD/EP | 13.6 | 11.5– 8.4 | The alcohol removal process did not affect the content of vanillin reactive flavans and total phenolics. A loss of 52% of total monomeric anthocyanins was observed after dealcoholization while total anthocyanins remained almost unchanged with no significant differences. Color parameters of dealcoholized wines were not significantly different compared to the original wine after alcohol removal | [150] |
| Aglianico red wine | OD/EP | 12.5 | 10.6 | No significant differences between base wine and dealcoholized wine in terms of total polyphenols and color intensity | [152] |
| Barbera red wine | OD/EP | 15.2 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color: the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Langhe Rosè wine | OD/EP | 13.2 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color: the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Verduno Pelaverga red wine | OD/EP | 14.6 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color: the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Falanghina white wine | OD/EP | 12.5 | 9.8–0.3 | At different alcohol content levels of wines, the total phenols and flavonoids do not differ significantly as they remain almost unchanged during the alcohol removal process | [36] |
| Montepulciano d’Abruzzo red wine | OD/EP | 13.2 | 8.3–5.4 | Both total phenols and total anthocyanins decrease in dealcoholized wines with no significant differences compared to the original wine. The color intensity remains almost unchanged during ethanol removal | [146] |
| Montepulciano d’Abruzzo red wine | OD/EP | 13.2 | 8.3–2.7 | Flavonoids and phenolic compounds remain almost unchanged in all dealcoholized samples compared to the base wine with no significant differences. Color intensity (evaluated by flavonoids and phenolic compounds) decrease slightly in all dealcoholized samples | [35] |
| Langhe Rosè wine | VD | 13.2 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Barbera red wine | VD | 15.2 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color: the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Verduno Pelaverga red wine | VD | 14.6 | 5.0 | Higher contents of total anthocyanins and total flavonoids compared to the original wine. Color the intensity increases and the hue decreases (loss of orange notes) due to the increased content of total anthocyanins | [160] |
| Red wine | SCC | 14.0 | < 0.3 | Increase in phenolic compounds, total phenolic, flavonol, tartaric ester, and anthocyanin contents by approximately 24%. Higher content of resveratrol than the original wine | [163] |
| Rose wine | SCC | 14.0 | < 0.3 | Increase in phenolic compounds, total phenolic, flavonol, tartaric ester, and anthocyanin contents by approximately 24%. Higher content of resveratrol than the original wine | [163] |
| White wine | SCC | 14.0 | < 0.3 | Increase in phenolic compounds content by approximately 24% | [163] |
| Montepulciano d’Abruzzo red wine (cv.) | RO–OD/EP | 13.2 | 7.1–5.5 | Total phenols increase while total anthocyanins decrease in the dealcoholized wine samples. Color intensity increases during ethanol removal | [146] |
| Cabernet Sauvignon red wine | RO–OD/EP | 14.1 | 12.5 | Significantly increase in color intensity due to increased content of anthocyanins during alcohol reduction compared to the base wine | [168] |
| Shiraz red wine | RO–OD/EP | 15.2 | 12.6 | Increase in color intensity due to increased content of anthocyanins during alcohol reduction compared to the base wine | [168] |
Co = original alcohol content; Cf = final alcohol content; NF = nanofiltration; RO = reverse osmosis; OD = osmotic distillation; EP = evaporative perstraction; VD = vacuum distillation; SCC = spinning cone column.