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Abstract Dealcoholization, the removal of alcohol from wine, is a technique used to combat rising alcohol levels in wine. However, little is known about how changes in alcohol levels affect wine sensory composition. The aim of the study was to investigate the influence of dealcoholization on wine sensory profiles using trained panelists and consumers. A portion of a C alifornian C hardonnay was dealcoholized and blended back to the original wine at 0.2%v/v increments up to 2%v/v reduction. From a descriptive sensory analysis, with a minimum alcohol difference of 0.4%v/v, wines differed ( P ≤ 0.05) in overall aroma intensity and hot mouthfeel, which were positively correlated with alcohol. Unlike panelists, consumers were unable to detect changes among wines with a 1%v/v difference. These results suggest that a moderate reduction of alcohol in oaked Chardonnay wines has a minimal impact on sensory composition and consumer preferences. Practical Implications This work suggests that reducing the alcohol levels of oaked white wine using dealcoholization techniques results in minimal perceptible changes to the sensory profile. Alcohol reduction technology is of beneficial use to the wine industry. It would be advantageous for wine producers and consumers to be better informed, regarding the financial, social and health benefits of partially dealcoholized wine, without reduction in wine quality.
King et al. (Tue,) studied this question.