Comparison of spinning cone column versus low-temperature vacuum distillation as wine dealcoholization techniques: Influence in volatile compounds and sensory properties of Tempranillo and Chardonnay wines
This study investigates the impact of two physical dealcoholization techniques—Spinning Cone Column (SCC) and Gas-Only Low-Pressure (GOLO) vacuum distillation—on the volatile composition and sensory properties of Tempranillo and Chardonnay wines from Castilla-La Mancha. Volatile compounds were extra...
| Autores: | , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/44858 |
| Acceso en línea: | https://doi.org/10.1016/j.ifset.2025.104253 https://www.sciencedirect.com/science/article/pii/S1466856425003376 https://hdl.handle.net/10578/44858 |
| Access Level: | acceso abierto |
| Palabra clave: | Dealcoholized chardonnay wine Dealcoholized Tempranillo wine GOLO SCC Volatile compounds |
| Sumario: | This study investigates the impact of two physical dealcoholization techniques—Spinning Cone Column (SCC) and Gas-Only Low-Pressure (GOLO) vacuum distillation—on the volatile composition and sensory properties of Tempranillo and Chardonnay wines from Castilla-La Mancha. Volatile compounds were extracted using solidphase extraction (SPE) and analyzed by gas chromatography–mass spectrometry (GC–MS), while sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA). A total of 72 and 63 volatile compounds were identified in Tempranillo and Chardonnay wines, respectively. SCC-treated wines exhibited greater losses offermentative volatiles, particularly esters and higher alcohols, due to the sequential nature of the process and increased exposure to thermal and vacuum conditions. In contrast, GOLO-treated wines retained higher concentrations of varietal aroma compounds, including C6 alcohols, benzenic compounds, and certain esters, likelydue to the technique’s single-stage, low-temperature operation and integrated aroma recovery. Sensory analysis supported these findings, showing that GOLO wines maintained higher intensities of fruity and floral descriptors, whereas SCC wines exhibited diminished aromatic complexity. Overall, the results demonstrate that while bothSCC and GOLO are effective for ethanol reduction, GOLO offers superior preservation of aroma-active compounds and sensory quality, particularly in Chardonnay wines. This study highlights the potential of GOLO as a promising alternative for producing high-quality low-alcohol wines, with minimal sensory compromise. |
|---|