Review: Polyphenols and Sensory Traits in Reverse Osmosis NoLo Wines

摘要

In the rapidly evolving realm of NoLo (no- or low-alcohol) wines, maintaining sensory qualities during alcohol reduction remains paramount. This study examines how reverse osmosis affects the flavour and compounds in wine. Additionally, the evaluation of consumer perceptions and preferences regarding wines produced utilising this methodology is carried out. Alcohol decreases with reverse osmosis, but the wine's polyphenolic structure also changes. This particular shift markedly influences the flavour, aroma, and texture of the wine. Through surveys and blind tastings, it emerged that some consumers favoured the nuanced profile of wines treated with reverse osmosis. However, many were discerning of the subtle distinctions in flavour and aroma when juxtaposed with traditional wines. Wine production needs to balance dealcoholization, polyphenolic integrity, and consumer preferences.