Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine

Reverse-osmosis dealcoholization can reduce aroma expression in non-alcoholic wines. This study examined whether pre-supplementation with yeast-derived mannoprotein, alone or combined with hydrolyzable tannin, improves aroma retention and sensory quality in dealcoholized red wine. Volatiles were quantified using HS-SPME-GC-MS, odor activity values were calculated, and sensory attributes were evaluated by a trained panel. Reverse osmosis caused substantial losses of esters and terpenoids, whereas supplementation retained key odorants. The combined treatment showed the strongest effect, with higher concentrations of isoamyl acetate, ethyl butanoate, and 2-phenylethyl acetate than the untreated dealcoholized control. OAV and sensory analyses indicated that aroma improvement was associated with low-threshold compounds rather than overall volatile recovery. Supplemented wines received higher aroma intensity, fruity, body, and preference scores, especially under the combined treatment. Molecular docking identified theoretical hydrophobic, polar, and aromatic contacts within a model system. These findings support investigation of matrix-based approaches to improve aroma stability in dealcoholized wines.