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http://dx.doi.org/10.9721/KJFST.2021.53.5.593

Physicochemical and sensory properties of non-alcoholic red wine produced using vacuum distillation  

Kim, Ye-Na (Research Group of Food Processing, Korean Food Research Institute)
Kim, Sung-Soo (Research Group of Food Processing, Korean Food Research Institute)
Yu, Hwan Hee (Research Group of Traditional Food, Korea Food Research Institute)
Kim, Tae-Wan (Research Group of Traditional Food, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 593-600 More about this Journal
Abstract
In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.
Keywords
non-alcoholic wine; vacuum distillation; response surface methodology; dealcoholization; sensory properties;
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