The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C₁₃-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.

Plant growth regulators (PGRs) are natural hormones and synthetic hormone analogues. At low concentrations, PGRs have the ability to influence cell division, cell expansion, and cell structure and function, in addition to mediating environmental stress. In this study, experiments were conducted to determine how exogenous PGRs indole acetic acid (IAA), abscisic acid (ABA), and gibberellic acid (GA) influenced osmotic regulatory substances and activity of antioxidant enzymes in Nitraria tangutorum. Using a completely randomized design, IAA, ABA, and GA3 were applied as foliar spray at concentrations of 50 mg/L, 100 mg/L, 150 mg/L, and 200 mg/L to N. tangutorum shrubs. Some selected shrubs did not receive any treatment and served as the control (Ck). The results showed that the foliar spray of IAA, ABA, and GA3 significantly increased the content of osmotic regulatory substances (soluble sugar, soluble protein, and proline) and antioxidant enzymes (SOD and POD) at most concentrations. In addition, the malondialdehyde (MDA) content significantly reduced after treatment, but after regrowth of coppiced shrubs, lipid peroxidation increased and was still lower than Ck. Our study provides evidence that 100 mg/L 150 mg/L, and 200 mg/L concentrations of IAA, ABA, and GA3 treatments are effective for enhancing osmotic regulatory substances and the activity of antioxidant enzymes in N. tangutorum, which offers an effective strategy not only for increasing tolerance to abiotic and biotic stresses, but also improving the adaptability of N. tangutorum shrubs to the environment.