Dealcolazione di un vino bianoc mediante distillazione osmotica: valutazione dei principali parametri compositivi

This study aimed at investigating the impact of the osmotic distillation (OD) process parameters, including feed and stripping flow rates, on the removal of ethanol from white wine (initial ethanol content 10.5% v/v) for the production of dealcoholized wine (0.5% v/v ethanol). The research evaluated the dealcoholization kinetics and ethanol mass transfer behavior, alongside investigating the impact of different ethanol levels on physico-chemical parameters, color profile and volatile composition of the wine. Partial dealcoholization (4.6-5.0% v/v) showed minor changes in physico-chemical parameters of wine, whereas dealcoholization at 0.5% v/v resulted in changes in several volatile compounds and color of wine.