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Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis

Yogesh Kumar1, Lorenzo Italiano2, Matthias Schmitt2

  • 1Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Enology, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany.

Food Chemistry
|September 27, 2025
PubMed

Keywords:
ColorDealcoholized winePartially dealcoholized wineSensory profileVacuum distillationVolatile profile

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