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<p>Aroma loss during dealcoholization reduces the sensory quality and acceptance of non-alcoholic wines. Evidence on whether approved hydrolyzable tannins can preserve aroma compounds in alcohol-free matrices is limited. This study investigated the impact of a hydrolyzable tannin (1–4&#xa0;g/L) on volatile composition, sensory properties, and binding thermodynamics in synthetic non-alcoholic wine by reverse osmosis. Volatiles were analyzed by HS-SPME–GC–MS, sensory responses by a trained panel, and binding parameters by temperature-dependent UV–Vis assays. Moderate tannin addition (1–2&#xa0;g/L) increased overall volatile retention by 30%, especially esters and higher alcohols, compared with a control. Sensory analysis revealed higher fruity, floral, and sweet notes at 1&#xa0;g/L, whereas high tannin (4&#xa0;g/L) promoted herbaceous aromas. Thermodynamic assays showed spontaneous (Δ<i>G</i>° −297 to − 23&#xa0;kJ/mol), entropy-driven interactions between tannin and volatile compounds. Moderate tannin addition thus offers a practical, regulatory-compliant approach to reducing aroma loss in dealcoholized wines.</p>

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Impact of hydrolyzable tannin on arom a retention in synthetic non-alcoholic wine: mechanistic insights from GC-MS, sensory, and thermodynamic analyses

  • 期刊论文

  • 发表日期：

    2026年3月26日

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  • Faisal Eudes Sam,
  • Xinlong Chen,
  • Xingjie Wang,
  • Xuewei Shi,
  • Yongsheng Tao

摘要

Aroma loss during dealcoholization reduces the sensory quality and acceptance of non-alcoholic wines. Evidence on whether approved hydrolyzable tannins can preserve aroma compounds in alcohol-free matrices is limited. This study investigated the impact of a hydrolyzable tannin (1–4 g/L) on volatile composition, sensory properties, and binding thermodynamics in synthetic non-alcoholic wine by reverse osmosis. Volatiles were analyzed by HS-SPME–GC–MS, sensory responses by a trained panel, and binding parameters by temperature-dependent UV–Vis assays. Moderate tannin addition (1–2 g/L) increased overall volatile retention by 30%, especially esters and higher alcohols, compared with a control. Sensory analysis revealed higher fruity, floral, and sweet notes at 1 g/L, whereas high tannin (4 g/L) promoted herbaceous aromas. Thermodynamic assays showed spontaneous (ΔG° −297 to − 23 kJ/mol), entropy-driven interactions between tannin and volatile compounds. Moderate tannin addition thus offers a practical, regulatory-compliant approach to reducing aroma loss in dealcoholized wines.