Effect of vacuum distillation, concentrated grape juice and oak barrel aging on the chemical, sensory and nutritional value of Marselan low-alcohol wine.

This study explores the effects of vacuum distillation, concentrated grape juice and oak barrel aging on the quality of Marselan low-alcohol wine. Results showed that physical and chemical indexes, concentration of monomeric anthocyanins and cofactors, aroma substances and taste of concentrated wine were improved significantly. VOCs content in oak barrel-aged wine (OBW) was increased by 6.40 %. The total antioxidant capacity in OBW was improved 34.30 %. In vitro simulated digestion experiments demonstrated that the bioaccessibility of OBW was increased by 3.70-36.39 %. 58 shared differential metabolites based on nontargeted metabolomics indicated that variations in contents of amino acids, flavonoids and organic acids among wines mirrored their specific characteristics. The present study demonstrates that VD technology successfully yielded a low-alcohol Marselan wine, while concentrated grape juice adding and oak barrel aging improved the chemical, sensory and bioaccessibility aspects of the wine, thereby offering a novel approach for the development of innovative low-alcohol wines.