Production technologies for reduced alcoholic wines

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Schmidtke, Leigh M ^a,b   Blackman, John W ^a,b   Agboola, Samson O ^b  

^a Natl Wine and Grape Industry Centre   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Alcohol reduction; Genetic engineering; Glucose oxidase; Osmotic distillation; Reverse osmosis; Saccharomyces cerevisiae; Spinning cone; Winemaking

Indexed keywords

ALCOHOL; GLUCOSE OXIDASE; RECOMBINANT PROTEIN; SACCHAROMYCES CEREVISIAE PROTEIN;

ENZYMOLOGY; FERMENTATION; FOOD HANDLING; GENETICS; INSTRUMENTATION; METABOLISM; MICROBIOLOGY; REVIEW; SACCHAROMYCES CEREVISIAE; WINE;

ETHANOL; FERMENTATION; FOOD TECHNOLOGY; GLUCOSE OXIDASE; RECOMBINANT PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84856028235     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02448.x     Document Type: Review

References (83)

1. Aguera E, Bes M, Roy A, Camarasa C, Sablayrolles J-M. 2010. Partial removal of ethanol during fermentation to obtain reduced-alcohol wines. Am J Enol Vitic 61(1):53-60.
2. Anon. 2005. CPG Sec. 510.400 dealcoholized wine and malt beverages-labeling. Washington, D.C.: Food and Drug Administration.
3. ANZFA ANZFA. 2002a. Standard 2.7.1 labelling of alcoholic beverages and food containing alcohol. Canberra: Commonwealth of Australia. 6 p.
4. Anzfa Anzfa. 2002b. Standard 4.5.1 wine production requirements. Canberra: Commonwealth of Australia. 6 p.
5. Baldwin G. 1998. Reverse osmosis and its future relevance to the wine industry. Aust NZ Grapegrow Winemak 414a:129-32.
6. Bartowsky EJ, de Barros Lopes M, Langridge P, Henschke PA. 1997. Yeast in the future: the role of genetic engineering. In: Allen M, Leske P, Baldwin G, editors. Advances in juice clarification and yeast inoculation proceedings ASVO oenology seminar. Adelaide: Australian Society of Viticulture and Oenology. p. 26-9.
7. Belisario-Sánchez YY, Taboada-Rodríguez A, Marín-Iniesta F, López-Gómez A. 2009. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1, 1-diphenyl-2-picrylhydrazyl method. J Agric Food Chem 57(15):6770-8.
8. Boidron JN, Chatonnet P, Pons M. 1988. Influence du bois sur certaines substances odorantes des vin. Connaissance Vigne Vin 22(4):275-94.
9. Bui K, Dick R, Moulin G, Galzy P. 1986. A reverse osmosis for the production of low ethanol content wine. Am J Enol Vitic 37(4):297-300.
10. Burton M, Rigby D, Young T, James S. 2001. Consumer attitudes to genetically modified organisms in food in the UK. Eur Rev Agric Econ 28(4):479-98.
11. Cambon B, Monteil V, Remize F, Camarasa C, Dequin S. 2006. Effects of GPD1 overexpression inSaccharomyces cerevisiaecommercial wine yeast strains lacking ALD6 genes. Appl Environ Microbiol 72(7):4688-94.
12. Catarino M, Mendes A, Madeira LM, Ferreira A. 2007. Alcohol removal from beer by reverse osmosis. Sep Sci Technol 42(13):3011-27.
13. Compagno C, Boschi F, Ranzi BM. 1996. Glycerol production in a triose phosphate isomerase deficient mutant ofSaccharomyces cerevisiae. Biotechnol Progr 12(5):591-5.
14. Compagno C, Brambilla L, Capitanio D, Boschi F, Ranzi BM, Porro D. 2001. Alterations of the glucose metabolism in a triose phosphate isomerase-negativeSaccharomyces cerevisiaemutant. Yeast 18(7):663-70.
15. Cordier H, Mendes F, Vasconcelos I, François JM. 2007. A metabolic and genomic study of engineeredSaccharomyces cerevisiaestrains for high glycerol production. Metab Eng 9(4):364-78.
16. d'Hauteville F. 1993. Consumer Acceptance of low alcohol wines. Int J Wine Market 6(1):35-48.
17. de Barros Lopes M, Rehman A, Gockowiak H, Heinrich AJ, Langridge P, Henschke PA. 2000. Fermentation properties of a wine yeast over-expressing theSaccharomyces cerevisiaeglycerol 3-phosphate dehydrogenase gene (GPD2). Aust J Grape Wine Res 6(3):208-15.
18. Diban N, Athes V, Bes M, Souchon I. 2008. Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor. J Membrane Sci 311(1-2):136-46.
19. Drewke C, Thielen J, Ciriacy M. 1990. Ethanol formation in adh0 mutants reveals the existence of a novel acetaldehyde-reducing activity inSaccharomyces cerevisiae. J Bacteriol 172(7):3909-17.
20. Duerr P, Cuenat P. 1988. Production of dealcoholised wine. In: Smart RE, Thornton RJ, Rodríguez SB, Young JE, editors. Proceedings of the second international symposium for cool climate viticulture and oenology. Auckland: New Zealand Society for Viticulture and Oenology. p. 363-4.
21. Eglinton JM, Heinrich AJ, Pollnitz AP, Langridge P, Henschke PA, de Barros Lopes M. 2002. Decreasing acetic acid accumulation by a glycerol overproducing strain ofSaccharomyces cerevisiaeby deleting the ALD6 aldehyde dehydrogenase gene. Yeast 19(4):295-301.
22. Ehsani M, Fernandez MR, Biosca JA, Julien A, Dequin S. 2009. Engineering of 2, 3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcoholSaccharomyces cerevisiae. Appl Environ Microbiol 75(10):3196-205.
23. Erten H, Campbell I. 2001. The production of low-alcohol wines by aerobic yeasts. J I Brewing 107(7):207-15.
24. Etiévant PX. 1991. Wine. In: Maarse H, editor. Volatile compounds in foods and beverages. New York: Marcel Dekker Inc. p. 483-546.
25. Fischer U, Noble AC. 1994. The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. Am J Enol Vitic 45(1):6-10.
26. Gawel R, Sluyter SV, Waters EJ. 2007. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Aust J Grape Wine Res 13(1):38-45.
27. Geertman J-MA, van Maris AJA, van Dijken JP, Pronk JT. 2006. Physiological and genetic engineering of cytosolic redox metabolism inSaccharomyces cerevisiaefor improved glycerol production. Metab Eng 8(6):532-42.
28. Gibson RL. 1986. Cross flow membrane technology for the wine industry. Aust NZ Grapegrow Winemak 268:16-23.
29. González E, Fernández MR, Larroy C, Solà Ls, Pericàs MA, Parés X, Biosca JA. 2000. Characterization of a (2R, 3R)-2, 3-butanediol dehydrogenase as theSaccharomyces cerevisiaeYAL060W gene product. J Biol Chem 275(46):35876-85.
30. Harders T, Sykes M. 1999. Comparison of a spinning cone column and other distillation columns. Food Aust 51(10):469.
31. Hartmeier W, Willcox IC. 1981. Immobilized glucose oxidase and its use for oxygen removal from beer. Tech Q Master Brew Assoc Am 18(3):145-9.
32. Heard G. 1999. Novel yeasts in winemaking-looking to the future. Food Aust 51(8):347-52.
33. Heldman DR, Hartel RW. 1997. Liquid concentration. In: Heldman DR, Hartel RW, editors. Principles of food processing. New York: Chapman & Hall. p. 138-76.
34. Heresztyn T. 1987. Conversion of glucose to gluconic acid by glucose oxidase enzyme in Muscat Gordo juice. Aust NZ Grapegrow Winemak April:25-7.
35. Heux S, Cachon R, Dequin S. 2006a. Cofactor engineering inSaccharomyces cerevisiae: expression of a H2O-forming NADH oxidase and impact on redox metabolism. Metab Eng 8(4):303-14.
36. Heux S, Sablayrolles J-M, Cachon R, Dequin S. 2006b. Engineering aSaccharomyces cerevisiaewine yeast that exhibits reduced ethanol production during fermentation under controlled microoxygenation conditions. Appl Environ Microbiol 72(9):5822-8.
37. Hogan PA, Canning RP, Peterson PA, Johnson RA, Michaels AS. 1998. A new option: osmotic distillation. Chem Eng Prog 94(7):49-61.
38. Hou J, Lages NF, Oldiges M, Vemuri GN. 2009. Metabolic impact of redox cofactor perturbations inSaccharomyces cerevisiae. Metab Eng 11(4-5):253-61.
39. Howley M, Young N. 1993. Low-alcohol wines: the consumer's choice? Int J Wine Market 4(3):45-56.
40. Jenson I. 1997. Differences in alcohol production by various yeast strains: myth or fact? In: Allen M, Leske P, Baldwin G, editors. Advances in juice clarification and yeast inoculation proceedings ASVO oenology seminar. Adelaide: Australian Society of Viticulture and Oenology. p. 24-5.
41. Karlsson HOE, Tragardh G. 1996. Applications of pervaporation in food processing. Trends Food Sci Tech 7(3):78-83.
42. Labanda J, Vichi S, Llorens J, López-Tamames E. 2009. Membrane separation technology for the reduction of alcoholic degree of a white model wine. LWT Food Sci Technol 42(8):1390-5.
43. Marignetti N, Carnacini A, Antonelli A, Natali N. 1992. Processo per la dealcoholizione del vino e della birra con CO2 allo stato solido. Industrie delle Bevande 21:369-74.
44. McLeod R, Ough CS. 1970. Some recent studies with glucose oxidase in wine. Am J Enol Vitic 21(2):54-60.
45. Medina I, Martínez JL. 1997. Dealcoholisation of cider by supercritical extraction with carbon dioxide. J Chem Tech Biotech 68(1):14-8.
46. Meier PM. 1992. The reverse osmosis process for wine dealcoholization. Aust NZ Grapegrow Winemak 348:9-10.
47. Michnick S, Roustan JL, Remize F, Barre P, Dequin S. 1997. Modulation of glycerol and ethanol yields during alcoholic fermentation inSaccharomyces cerevisiaestrains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase. Yeast 13(9):783-93.
48. National Health and Medical Research Council (Australia). 2009. Australian guidelines to reduce health risks from drinking alcohol. Canberra: National Health and Medical Research Council. p. vi, 181 p.
49. Navarro-Aviño JP, Prasad R, Miralles VJ, Benito RM, Serrano R. 1999. A proposal for nomenclature of aldehyde dehydrogenases inSaccharomyces cerevisiaeand characterization of the stress-inducible ALD2 and ALD3 genes. Yeast 15(10A):829-42.
50. Nevoigt E, Stahl U. 1996. Reduced pyruvate decarboxylase and increased glycerol-3-phosphate dehydrogenase [NAD+] levels enhance glycerol production inSaccharomyces cerevisiae. Yeast 12(13):1331-7.
51. Nurgel C, Pickering G. 2005. Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. J Texture Stud 36(3):303-23.
52. Nurgel C, Pickering G. 2006. Modelling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines. J Sensory Stud 21(5):505-19.
53. O'Neil MJ. 2006. The Merck index: an encyclopedia of chemicals, drugs, and biologicals. 14th ed. Whitehouse Station, N.J.: Merck.
54. Ough CS. 1975. Further investigations with glucose oxidase-catalase enzyme systems for use with wine. Am J Enol Vitic 26(1):30-6.
55. Pickering GJ. 2000. Low- and reduced-alcohol wine: a review. J Wine Res 11(2):129-44.
56. Pickering GJ, Heatherbell DA, Barnes MF. 1998. Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase. Food Res Int31(10):685-92.
57. Pickering GJ, Heatherbell DA, Barnes MF. 1999a. The production of reduced-alcohol wine using glucose oxidase-treated juice. Part II. Stability and SO2-binding. Am J Enol Vitic 50(3):299-306.
58. Pickering GJ, Heatherbell DA, Barnes MF. 1999b. The production of reduced-alcohol wine using glucose oxidase-treated juice. Part III. Sensory. Am J Enol Vitic 50(3):307-16.
59. Pickering GJ, Heatherbell DA, Barnes MF. 1999c. The production of reduced-alcohol wine using glucose oxidase treated juice. Part I. Composition. Am J Enol Vitic 50(3):291-8.
60. Pickering GJ, Heatherbell DA, Barnes MF. 2001. GC-MS analysis of reduced-alcohol Müller-Thurgau wine produced using glucose oxidase-treated juice. Lebensm Wiss Technol 34(2):89-94.
61. Pilipovik MV, Riverol C. 2005. Assessing dealcoholization systems based on reverse osmosis. J Food Eng 69(4):437-41.
62. Pretorius IS. 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16(8):675-729.
63. Remize F, Roustan JL, Sablayrolles JM, Barre P, Dequin S. 1999. Glycerol overproduction by engineeredSaccharomyces cerevisiaewine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase. Appl Environ Microbiol 65(1):143-49.
64. Remize F, Andrieu E, Dequin S. 2000. Engineering of the pyruvate dehydrogenase bypass inSaccharomyces cerevisiae: role of the cytosolic Mg2+ and mitochondrial K + acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation. Appl Environ Microbiol 66(8):3151-9.
65. Remize F, Cambon B, Barnavon L, Dequin S. 2003. Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway. Yeast 20(15):1243-53.
66. Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaus A. 2006. Handbook of enology: volume 1; the microbiology of wine and vinifications. 2nd ed. New York: John Wiley & Sons.
67. Rizvi SSH, Yu ZR, Bhaskar AR, Chidambarra Raj CB. 1994. Fundamentals of processing with supercritical fluids. In: Rizvi SSH, editor. Supercritical fluid processing of food and biomaterials. London: Blackie Academic & Professional. p. 1-26.
68. Scanes KT, Hohmann S, Prior BA. 1998. Glycerol production by the yeastSaccharomyces cerevisiaeand its relevance to wine: a review. S Afr J Enol Viticul 19(1):17-24.
69. Seidlitz H, Lack E, Lackner H, inventors. 1991 Jul 23. Process for the reduction of the alcohol content of alcoholic beverages. U.S. patent 5034238.
70. Smith CR, inventor. 1996 Jan 2. Apparatus and method for removing compounds from a solution. U.S. patent 95409.
71. Smith F. 2002. Engineering wine-techniques used to overcome problems in winemaking. Aust NZ Grapegrow Winemak 465:71-4.
72. Stoll M, Scheidweiler M, Lafontaine M, Schultz H. 2009. Possibilities to reduce the velocity of berry maturation through various leaf area to fruit ratio modifications inVitis vinifera Riesling. L. In: Wolpert JA, editor. Proceedings 16th Intl. Giesco Symposium. Davis, Calif.: Group of international Experts of vitivinicultural systems for CoOperation (GiESCO). p. 93-6.
73. Taherzadeh MJ, Adler L, Lidén G. 2002. Strategies for enhancing fermentative production of glycerol-a review. Enzyme Microb Technol 31(1-2):53-66.
74. Takács L, Vatai G, Korány K. 2007. Production of alcohol free wine by pervaporation. J Food Eng 78(1):118-25.
75. van Oort M, Canal-Llaubères R-M. 2002. Enzymes in wine production. In: Whitehurst R J, Law BA, editors. Enzymes in food technology. Sheffield: Sheffield Academic Press. p.76-90.
76. Varavuth S, Jiraratananon R, Atchariyawut S. 2009. Experimental study on dealcoholization of wine by osmotic distillation process. Sep Purif Technol 66(2):313-21.
77. Villettaz JC. 1987. A new method for the produciton of low alcohol wines and better balanced wines. In: Lee T, editor. Proceedings of the sixth Australian wine industry technical conference. Adelaide: Australian Industrial Publishers. p. 125-8.
78. Voilley A, Lubbers S. 1998. Flavor-Matrix interactions in wine. In: Waterhouse AL, Ebeler SE, editors. Chemistry of wine flavour. Washington, D.C.: American Chemical Society. p. 217-29.
79. Westbrook J. 1989. Technology of reverse osmosis. Process Contr Eng 42:82.
80. Whiting J. 2010. Regulating winegrape sugar accumulation through leaf removal. Aust NZ Grapegrow Winemak 555:18-20.
81. Wollan D. 2006. The right tools for the job: dealing with cool climate wine styles. In: Creasy GL, Steans GF, editors. Proceedings of the sixth international symposium for cool climate viticulture and oenology. Auckland: New Zealand Society for Viticulture and Oenology. p. 159-68.
82. Wright AJ, Pyle DL. 1996. An investigation into the use of the spinning cone column for in situ ethanol removal from a yeast broth. Process Biochem 31(7):651-8.
83. Yu P, Pickering GJ. 2008. Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style. Am J Enol Vitic 59(2):146-52.