Dynamics of total antioxidant status throughout the wine production process: from juice to finished non-alcoholic wine product

Description

The objective of our study was to investigate whether the original antioxidant capacity is maintained throughout the production process of non-alcoholic wine.

In European "wine countries" such as France, Italy, Portugal, and Spain, where inhabitants have been observed to have significantly longer life expectancies compared to Northern, Central, and Eastern Europe, there is a growing trend to reduce alcohol related to various health conditions including cardiovascular diseases, breast and bowel cancers, Diabetes mellitus, and pre-pathological conditions, which have been associated with long-term consumption of alcohol beverages. Non-alcoholic wines (<0.5% alcohol content), as well as low-alcohol (0.5-1.2%) and reduced-alcohol (1.2-4.5%) wines, have gained importance among residents of Northern, Central, and Eastern European countries who consume substantial amounts of high-alcohol beverages (38%+) alongside traditional beers. The objective of our study, in collaboration with winemakers, was to investigate whether the original antioxidant capacity is maintained throughout the production process of non-alcoholic wine. The most employed technologies for alcohol (ethanol) separation from wine include membrane separation, nanofiltration, reverse osmosis, spinning cone column, and thermal distillation with or without vacuum assistance. In our experiment, the wine was subjected to heat treatment at a temperature below 40°C, with durations of 30, 60, 90, or 120 minutes. At each stage, we assessed the total antioxidant capacity (TAC) and antiradical activity (AA) of the wine. Our findings demonstrated that, within the specified temperature limit, neither TAC nor AA exhibited any significant decline at any of the stages. This suggests that non-alcoholic wine can serve as an effective means to modulate the body's redox status by participating in the regulation of free radicals, active oxygen species, and nitrogen species, consequently mitigating the impact of free radicals on the aging processes within the body.

Period	14 Jun 2023 → 16 Jun 2023
Event title	3rd Science & Wine World Congress
Event type	Congress
Conference number	3
Location	Porto, PortugalShow on map
Degree of Recognition	International