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.