Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine.

Reverse-osmosis dealcoholization can reduce aroma expression in non-alcoholic wines. This study examined whether pre-supplementation with yeast-derived mannoprotein, alone or combined with hydrolyzable tannin, improves aroma retention and sensory quality in dealcoholized red wine. Volatiles were quantified using HS-SPME-GC-MS, odor activity values were calculated, and sensory attributes were evaluated by a trained panel. Reverse osmosis caused substantial losses of esters and terpenoids, whereas supplementation ret…