Issue |
BIO Web Conf.
Volume 68, 2023
44th World Congress of Vine and Wine
|
|
---|---|---|
Article Number | 02039 | |
Number of page(s) | 7 | |
Section | Oenology | |
DOI | https://doi.org/10.1051/bioconf/20236802039 | |
Published online | 23 November 2023 |
Estudio de parámetros de perfil nutricional, color y aromas en el vino sin alcohol “WIN”, a través de diferentes técnicas de desalcoholización de vinos (columna de conos rotatorios y ósmosis inversa)
Study of nutritional profile parameters, color and aromas in non-alcoholic wine “WIN”, through different wine desalcoholization techniques (spinning cone column and reverse osmosis)
Bodega Matarromera, Departamento de Calidad e I+D+i, Ctra. San Bernardo, 47359 Valbuena de Duero, Valladolid, España
Bodega Win junto con LAAE y el CREG de la Universidad de Zaragoza han desarrollado un proyecto de investigación, “Alcoholess”, que ha permitido adquirir conocimientos de índole científico y tecnológico para desalcoholizar parcial o totalmente vinos sin apenas modificar su composición aromática y sensorial. Los resultados del proyecto enfocados a la desalcoholización parcial avalan que la técnica de Ósmosis Inversa es la más idónea para paliar los efectos del cambio climático en vinos, al permitir reducir su graduación alcohólica hasta 1⁰ Alc sin que sus componentes aromáticos sufran alteraciones. Las investigaciones realizadas sobre la desalcoholización total de vinos revelan que es posible conservar la tipicidad de la variedad de uva en el vino sin alcohol mediante la optimización de los parámetros del proceso de desalcoholización por Columna de Conos Rotatorios (CCR) y la aplicación de estrategias enológicas optimizadas para su posterior reconstitución. Los vinos desalcoholizados obtenidos y comercializados bajo la marca Win mantienen todas las características organolépticas de los vinos de origen y se sitúan en una posición privilegiada con respecto a su competencia actual, gracias a su bajo contenido en azúcares.
Abstract
Bodega Win, along with effective collaboration between the LAAE and the CREG of the University of Zaragoza have developed a research Project called “Alcoholess”, which has allowed to acquire scientific and technological knowledge to obtain partially or totally dealcoholized wines without barely modify its sensory composition. The results of the project focused on partial dealcoholization indorse that the Reverse Osmosis technique is the most suitable for mitigating the effects of climate change on wines, by allowing the alcohol content to be reduced to 1⁰ Alc without altering its aromatic components. The research carried out on the total dealcoholization of wines reveal that it is possible to preserve the typicity of the grape variety in non-alcoholic wine by optimizing the parameters of the dealcoholization process by Rotating Cone Column (CCR) and the application of oenological strategies optimized for subsequent reconstitution. The dealcoholized wines obtained and marketed under the Win brand, maintain all the organoleptic characteristics of the original wines and are in a privileged position compared to their current competition, thanks to their low sugar content.
© The Authors, published by EDP Sciences, 2023
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