Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines whi...

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Bibliographic Details
Published in:Journal of food quality 2021-12, Vol.2021, p.1-10
Main Authors: Akyereko, Yaw Gyau, Wireko-Manu, Faustina Dufie, Alemawor, Francis, Adzanyo, Mary
Format: Article
Language:English
Subjects:
Alcoholic beverages
Analysis
Cold
Enzymes
Ethanol
Fermentation
Food quality
Methods
Production management
Production processes
Wine and wine making
Wine industry
Wineries
Wines
Yeast
Yeasts
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Summary:The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.
ISSN:0146-9428
1745-4557
DOI:10.1155/2021/3014793