A Critical Review of Alcohol Reduction Methods for Red Wines From the Perspective of Phenolic Compositions

Abstract

The growing demand for low-alcohol and nonalcoholic wines has sparked significant interest in alcohol reduction methods within the wine industry. This review examines various techniques for reducing alcohol content in red wines, focusing on their impact on phenolic compositions, which are crucial for wine quality and health benefits. Alcohol reduction methods have been analyzed across viticultural processes, fermentation techniques, and postfermentation treatments including membrane separation, vacuum distillation, and supercritical extraction. Main findings indicate that while all alcohol reduction methods can lead to some degree of phenolic loss, certain techniques like osmotic distillation show promise in preserving phenolic compositions. The review explores strategies to compensate for phenolic loss through mechanical methods, blending techniques, and food additive additions. Notably, the loss of certain phenolic compositions, particularly volatile phenols associated with smoke taints and small-molecular-weight phenolics, can sometimes positively influence sensory attributes. The paper concludes by highlighting the need for a comprehensive sensory attributes database for dealcoholized wines to assist in selecting optimal methods for balancing sensory attributes and wine quality. Further research is needed to explore how available methods can improve the sensory attributes of dealcoholized wines.