Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines

Producción Científica

Detalhes bibliográficos
Autores: Calvo Díez, José Ignacio, Rodríguez, David, Fernández Fernández, Encarnación, Prádanos del Pico, Pedro Lourdes, Palacio Martínez, Laura, Hernández, Antonio
Formato: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2026
País:España
Recursos:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/83389
Acesso em linha:https://doi.org/10.1002/jsfa.70300
https://uvadoc.uva.es/handle/10324/83389
Access Level:acceso abierto
Palavra-chave:wine dealcoholization
dialysis
white wine
red wine
aromas
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spelling Membrane dialysis for partial dealcoholization of wine. Comparison between white and red winesCalvo Díez, José IgnacioRodríguez, DavidFernández Fernández, EncarnaciónPrádanos del Pico, Pedro LourdesPalacio Martínez, LauraHernández, Antoniowine dealcoholizationdialysiswhite winered winearomasProducción CientíficaBACKGROUND: Membrane dialysis is a suitable technique for the partial dealcoholization of wines that preserves most of the aromas 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 chromatography was carried out to determine whether the aromas are appreciably diminished in their final composition for filtered wines. RESULTS: Membrane dialysis resulted in wines with a lower alcoholic strength than the starting one, 11.0 g/kg alcohol reduction was obtained for white wines and 13.4 g/kg for red wines after dialysis, and with acceptable chemical and sensory characteristics but with a lower concentration of some aromatic compounds. CONCLUSION: This partial dealcoholization technique is slightly more effective for the treated red wines. However, the dialyzed red wines are less acceptable by consumers than the corresponding white wines.PID2023-149594OB-C21 founded by MCIN/AEI/10.13039/501100011033/ FEDER, UECLU-2025-2-06, supported by the Department of Education of the Regional Government of Castilla y LeónPID2023-150725NB-I00 funded by MICIU/ AEI/10.13039/501100011033.Wiley2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/submittedVersionapplication/pdfhttps://doi.org/10.1002/jsfa.70300https://uvadoc.uva.es/handle/10324/83389reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidEspañolinfo:eu-repo/semantics/openAccessoai:uvadoc.uva.es:10324/833892026-06-13T12:44:47Z
dc.title.none.fl_str_mv Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
title Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
spellingShingle Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
Calvo Díez, José Ignacio
wine dealcoholization
dialysis
white wine
red wine
aromas
title_short Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
title_full Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
title_fullStr Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
title_full_unstemmed Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
title_sort Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
dc.creator.none.fl_str_mv Calvo Díez, José Ignacio
Rodríguez, David
Fernández Fernández, Encarnación
Prádanos del Pico, Pedro Lourdes
Palacio Martínez, Laura
Hernández, Antonio
author Calvo Díez, José Ignacio
author_facet Calvo Díez, José Ignacio
Rodríguez, David
Fernández Fernández, Encarnación
Prádanos del Pico, Pedro Lourdes
Palacio Martínez, Laura
Hernández, Antonio
author_role author
author2 Rodríguez, David
Fernández Fernández, Encarnación
Prádanos del Pico, Pedro Lourdes
Palacio Martínez, Laura
Hernández, Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv wine dealcoholization
dialysis
white wine
red wine
aromas
topic wine dealcoholization
dialysis
white wine
red wine
aromas
description Producción Científica
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1002/jsfa.70300
https://uvadoc.uva.es/handle/10324/83389
url https://doi.org/10.1002/jsfa.70300
https://uvadoc.uva.es/handle/10324/83389
dc.language.none.fl_str_mv Español
language_invalid_str_mv Español
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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