Strategies for the sensorial optimization of alcohol-free wines

De-alcoholized wines are currently experiencing an increasing demand, but also being discussed very controversially at this time. The de-alcoholization process is usually carried out by distillation processes under vacuum. treatment accompanied a series of changes in terms analytical and sensory parameters the wines. Ethanol has complex far ranging influence on wine character. Even more, goes along with certain losses aroma components. Several strategies were assessed to buffer balance effect de-alcoholizing below 0.5% v/v. Compared addition tannins mannoproteins, sweetening showed clearer results panelist’s preference. assessment commercial resin recover from promising results.