Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage.

BACKGROUND: Reverse osmosis (RO) is a promising non-thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential for producing premium non-alcoholic wines. This study developed an aroma stabilization strategy integrating RO with targeted supplementation of yeast-derived mannoprotein (MP; 1-1.5 g L-1) or tannic acid (TA; 1-2 g L-1) in a synthetic wine matrix. Wines were fermented to 12.8% v/v ethanol, treated with MP or TA, dealcoholized to 0.4% v/v ethanol by RO, and stored at 4 °C for up to 6 months. Volatile profiles were quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and sensory attributes were assessed by a trained panel over 6 months of storage. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were employed to identify volatile stability patterns.

RESULTS: MP better preserved esters, aldehydes, and ketones essential for fruity and floral aromas, with the optimal aroma retention achieved at a concentration of 1 g L-1. After 6 months, MP-treated wines showed higher aroma intensity, particularly in fruity and floral notes, compared to the control and TA-treated wines. While TA was more effective in stabilizing long-chain fatty acids, it enhanced herbaceous characteristics, especially at a higher concentration of 2 g L-1. PCA and HCA analyses further revealed that MP and TA treatments resulted in distinct and stable volatile profiles compared to the controls, with MP providing superior long-term aroma preservation.

CONCLUSION: MP and TA offer promising strategies for minimizing aroma loss during storage, supporting the development of high-quality, shelf-stable non-alcoholic wines. © 2025 Society of Chemical Industry.