Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis

This study produced partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines via vacuum distillation (VD), analyzing ethanol removal impacts on physicochemical, color, and volatile profiles, alongside sensory attributes. Ethanol reduction significantly increased density, total extract, glycerin, total acidity, and volatile acidity, while decreasing pH. Color shifts (ΔE ≥ 3) were perceptible in DW wines, with red DW exhibiting the highest ΔE (24.33). Total aroma compounds declined progressively (72–80 % loss in PDW; 89–94 % in DW). Sensory evaluation highlighted reductions in fresh floral (white/rosé), fresh fruity (red), sweetness (white/rosé), hotness, and body/fullness (rosé), while color intensity (red), cooked vegetable notes, and acidity (white/rosé) increased after ethanol removal. PDW and DW white/red wines retained original overall acceptability scores, whereas rosé acceptability decreased. Overall, VD efficiently produced DW adhering to regulatory alcohol limits, offering insights into ethanol removal's impact on wine properties, essential for optimizing dealcoholized product quality. • Vacuum distillation efficiently produces partially (PDW) & dealcoholized wine (DW). • DW shows higher A420nm, color intensity, and significant color difference (ΔE*). • Production of DW results in volatile compound losses up to 94 %. • PDW and DW white/red wines maintain overall acceptability; rosé wines scored lower.