The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently ...The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.”展开更多
The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently ...The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.”展开更多
This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5...This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5%v/v ethanol)in compliance with regulatory standards.Physicochemical results showed an in-crease in density for all dealcoholized wines(DWs).OD showed no significant change in the total dry extract,and an increase in acidity and glycerol content compared to the original wine(OW).In contrast,Dia caused sig-nificant losses in acidity(-63%),glycerol(-45%),and dry extract(-32%),while NF-OD showed intermediate effects.Minerals were best retained in OD and NF-OD,whereas Dia induced severe depletion(>80%loss of K,Ca,Mg).Colour parameters for OD/NF-OD remained stable(ΔE<1),while Dia showed perceptible differences(ΔE=1.30).GC-MS analysis showed more than a 73%reduction in volatile compounds in the produced DWs compared to OW,with esters and higher alcohols being the most affected.Sensory evaluation indicated reduced sweetness,hotness and body/fullness in all DWs,but NF-OD preserved acidity,bitterness,and overall accept-ability comparable to OW,outperforming OD and Dia.NF-OD emerges as the optimal technique for quality preservation.展开更多
文摘The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.”
文摘The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.”
文摘This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5%v/v ethanol)in compliance with regulatory standards.Physicochemical results showed an in-crease in density for all dealcoholized wines(DWs).OD showed no significant change in the total dry extract,and an increase in acidity and glycerol content compared to the original wine(OW).In contrast,Dia caused sig-nificant losses in acidity(-63%),glycerol(-45%),and dry extract(-32%),while NF-OD showed intermediate effects.Minerals were best retained in OD and NF-OD,whereas Dia induced severe depletion(>80%loss of K,Ca,Mg).Colour parameters for OD/NF-OD remained stable(ΔE<1),while Dia showed perceptible differences(ΔE=1.30).GC-MS analysis showed more than a 73%reduction in volatile compounds in the produced DWs compared to OW,with esters and higher alcohols being the most affected.Sensory evaluation indicated reduced sweetness,hotness and body/fullness in all DWs,but NF-OD preserved acidity,bitterness,and overall accept-ability comparable to OW,outperforming OD and Dia.NF-OD emerges as the optimal technique for quality preservation.
