Aroma improvement of dealcoholized Merlot red wine using edible flowers

Abstract

There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is reduced. Improving the aroma with edible flowers may curb this problem. To improve the aroma of a dealcoholized Merlot red wine, extracts of peach, rose, and lily flowers (FEs) were added to develop three reconstituted dealcoholized wines (RDWS). RDWS were compared with the original wine and the dealcoholized wine (DW) based on chemical properties, aroma compounds, and sensory characteristics. The FEs had no effect on the chemical parameters of RDWS. The FEs improved the volatile composition of RDWS, especially ethyl octanoate, isoamyl octanoate, linalool, and geraniol. Sensory analysis showed that aroma intensity and fruity and floral notes improved in RDWS compared to DW. Among the FEs, rose was the best and can improve the aroma of dealcoholized Merlot red wine.

Keywords: Dealcoholization; Edible flowers; Red wine; Reverse osmosis; Volatile compounds.