Evolution of colour and phenolic composition in dealcoholized white, rosé, and red wines during bottle storage

Abstract

The growing demand for no- and low-alcohol (NoLo) wines has augmented research into post-fermentation dealcoholization technologies and their effects on wine quality. This study evaluated the physicochemical, phenolic, and chromatic composition of white, rosé, and red wines, partially and totally dealcoholized over storage time. To our knowledge, this is the first long-term study to monitor the composition of dealcoholized wines at three storage stages (0, 9, and 12 months). The effects of dealcoholization level (partial and total) and storage time were examined both individually and through their interaction, revealing distinct response patterns depending on wine type and treatment.

Overall, reverse osmosis (RO) dealcoholization modified the base composition of wines in a manner dependent on both the extent of ethanol removal and wine style. However, over the 12-month storage period, these changes did not intensify, indicating that storage time did not exacerbate the initial effects of dealcoholization. Treated wines generally maintained good physicochemical and chromatic stability throughout storage, supporting their commercial feasibility and potential stability. While compositional stability was confirmed, sensory stability (aroma, flavor, and mouthfeel) remains to be evaluated. Furthermore, additional studies under realistic commercial conditions, including temperature fluctuations and light exposure, are needed to better define the shelf-life and quality evolution of NOLO wines.