Table 1.
Physicochemical composition of original and dealcoholized wine fractions obtained by the two techniques at 0.7% v/v alcohol.
| Chemical Parameter | White Wine | Rosé Wine | Red Wine | ||||||
|---|---|---|---|---|---|---|---|---|---|
| CK | RO | VD | CK | RO | VD | CK | RO | VD | |
| Alcohol (% v/v) | 13.4 a | 0.7 b | 0.7 b | 12.2 a | 0.7 b | 0.7 b | 13.9 a | 0.7 b | 0.7 b |
| Reducing sugars (g/L) | 1.10 c | 2.00 b | 2.80 a | 15.90 c | 17.90 a | 16.30 b | 0.93 c | 3.13 b | 4.93 a |
| Density | 0.99 a | 1.00 a | 1.01 a | 1.00 a | 1.02 a | 1.02 a | 0.99 a | 1.01 a | 1.02 a |
| Free SO2 (ppm) | 1.00 a | 1.00 a | 0.83 b | 14.20 a | 4.80 b | 1.60 c | 10.60 a | 6.93 b | 1.30 c |
| Total SO2 (ppm) | 24.00 a | 21.90 b | 20.23 c | 25.30 a | 21.50 c | 24.23 b | 21.50 a | 14.57 b | 12.93 c |
| pH | 3.72 a | 3.55 c | 3.68 b | 3.72 a | 3.50 c | 3.62 b | 3.34 a | 3.12 c | 3.28 b |
| Total acidity (g/L) | 4.36 c | 4.71 b | 6.39 a | 6.07 b | 5.81 b | 8.27 a | 4.99 b | 4.25 c | 5.69 a |
| Volatile acidity (g/L) | 0.32 a | 0.07 c | 0.31 b | 0.29 a | 0.11 b | 0.27 a | 0.5 a | 0.09 c | 0.43 b |
| Glycerol (g/L) | 5.90 b | 2.70 c | 6.50 a | 4.50 b | 2.20 c | 5.43 a | 8.30 a | 5.57 b | 3.90 c |
| Color intensity (au) | 0.39 b | 0.30 c | 1.22 a | 1.96 b | 1.91 b | 2.35 a | 4.39 c | 7.53 b | 7.92 a |
| Hue | 4.46 a | 1.35 c | 2.00 b | 0.93 a | 0.78 b | 0.79 b | 0.78 a | 0.76 a | 0.68 b |
| L* | 96.44 a | 95.19 b | 94.91 c | 54.21 a | 54.20 a | 48.20 b | 50.43 a | 48.79 b | 47.27 c |
| a* | −0.31 b | −1.63 c | −0.24 a | 36.53 b | 34.14 c | 45.12 a | 42.26 c | 48.79 b | 49.13 a |
| b* | 13.38 a | 9.34 b | 14.94 a | 6.43 b | 5.79 c | 8.80 a | 4.00 c | 7.79 b | 7.80 a |
| ∆E* 1 | – | 3.23 | 1.31 | – | 1.00 | 7.14 | – | 3.14 | 4.59 |
Means (n = 3) with different letters (a–c) in the same row differ significantly (p < 0.05, Tukey’s test) from one another for the different parameters. CK: control; RO: reverse osmosis; and VD: vacuum distillation.