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![Production of nonalcoholic wine using spinning cone column [53].](publication/357092440/figure/fig1/AS:1101640597798944@1639662994400/Production-of-nonalcoholic-wine-using-spinning-cone-column-53_Q320.jpg)
The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production p...
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Nowadays the rapidly increasing organic vineyard management with the utilization of copper as sole fungal control pesticide against downy mildew raises once again the question of copper impact on varietal thiols in wine. For this purpose, Colombard and Gros Manseng grape juices were fermented under different copper levels (from 0.2 to 3.88 mg/l) to...
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... "Wine" typically refers to products with alcohol content between 14 and 7% abv; also, "Table wine" and "light wine" fall processes. Practically, several approaches are discussed: reverse osmosis (RO), nanofiltration (NF), pervaporation (PV), vacuum distillation (VD), osmotic distillation (OD), spinning cone column (SCC), and multi-stage membrane systems (Akyereko et al., 2021;Mangindaan et al., 2018;Sam et al., 2021a, b;Schmitt & Christmann, 2022). Moreover, Fig. 2 illustrates a typical scheme of different post-fermentation techniques utilized in the production of low-alcohol wines. ...
The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealcoholization are not fully understood yet. This work summarizes the literature published in the last 10 years (2013-2023) about changes in color, sulfur dioxide (SO 2), phenolic composition, losses of desirable volatile aroma compounds, and sensory characteristics of wine after the removal of ethanol by different processes/techniques. Several factors can influence the final characteristics of wine during the process, including physico-chemical parameters such as the initial alcohol level, the retention properties of the wine non-volatile matrix, and the characteristics of aroma components. Additionally, the quality of dealcoholized wine can be affected by the choice of dealcoholization techniques, distillation temperature, operating pressure, and membrane properties, including filtration and pore size. Low-and zero-alcohol products have the potential to expand the market and cater to diverse consumer segments. This comprehensive review would help winemakers in choosing the best techniques to produce dealcoholized wine, limiting the adverse effects, and meeting the needs of consumers.
... Furthermore, the Cyberlindnera species has been also reported for producing high levels of acetate esters, isoamyl, ethyl and 2-phenylethyl acetate, especially C. saturnus (formerly Williopsis saturnus), C. mrakii (formerly W. saturnus var. mrakii) and C. subsufficiens [8,9]. ...
... Several reports confirmed that esters contribute the most to the aroma of alcoholic beverages. The principal contribution to the typical fruity scents of the fermentation aroma is a mixture of ethyl caproate and ethyl caprylate (apple-like aroma), while isoamyl acetate imparts a bananalike aroma and 2-phenylethyl acetate contributes a fruity and flowery flavor [8,69,70]. However, Cyberlindnera yeast has been reported to produce high concentrations of acetate esters, in particular isoamyl acetate, ethyl acetate and 2-phenylethyl acetate [37]. ...
This research demonstrated an excellent potential approach for utilizing Miang fermentation broth (MF-broth), a liquid residual byproduct from the Miang fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from Miang samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be Wikerhamomyces anomalus, while P3 and P9 were Cyberlindnera rhodanensis. Based on the production of unique volatile organic compounds (VOCs), W. anomalus P2 and C. rhodanensis P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with Saccharomyces cerevisiae TISTR 5088. All selected yeasts showed a capability for growth with 6 to 7 log CFU/mL and the average pH value range of 3.91–4.09. The ethanol content of the fermented MF-broth ranged between 11.56 ± 0.00 and 24.91 ± 0.01 g/L after 120 h fermentation, which is categorized as a low alcoholic beverage. Acetic, citric, glucuronic, lactic, succinic, oxalic and gallic acids slightly increased from initial levels in MF-broth, whereas the bioactive compounds and antioxidant activity were retained. The fermented MF-broth showed distinct VOCs profiles between the yeast groups. High titer of isoamyl alcohol was found in all treatments fermented with S. cerevisiae TISTR 5088 and W. anomalus P2. Meanwhile, C. rhodanensis P3 fermented products showed a higher quantity of ester groups, ethyl acetate and isoamyl acetate in both SF and CF. The results of this study confirmed the high possibilities of utilizing MF-broth residual byproduct in for development of health-targeted beverages using the selected non-Saccharomyces yeast.
Health and wellness food products are typically designed to promote overall human well-being and a sustainable planet. The current health and wellness food market can be categorized as natural, organic, fortified/functional, better-for-you, and free-from; this market overall is experiencing dramatic growth. Consumers are paying special attention to plant-based proteins, a subset of health and wellness foods. Flavor (aroma, taste, and trigeminal sensation) is an important sensory attribute which determines consumer food intake and re-consumption. Flavor plays many important roles in the health and wellness arena, which include making reduced-sugar, -salt, -fat, and -alcohol food and beverage products as well as increasing the palatability of nutrient fortified foods and masking off-flavors like bitter taste in plant-based protein products. Additionally, clean-label flavors such as natural, organic, and free-from flavors provide added value in consumer goods. These new trends, knowledge, and technologies are closely related to product development and ingredient innovations. Flavor, as one important ingredient for food production, is an area with great growth potential. This chapter will include (1) an introduction of health and wellness food products, (2) health and wellness food product nutritional aspects, (3) the perception of aroma, taste, and flavor modulates, (4) the role of flavor and flavor modulates in health and wellness food products, and (5) major challenges and future perspectives.
The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces.
