Dealcoholization of Wine. Behaviour of the Aroma Components during the Process

The changes in the aromatic composition of a white wine during the dealcoholization process have been studied together with how the aromatic compounds accumulated in different condensers during the process. The dealcoholization was carried out in an industrial system working under vacuum continuously at 1000 L/h. Samples were taken every 10 min in two different sections of the system, where the volatile compounds were being condensed. Results show that esters and fatty acids do not need very low temperatures to condense and be recovered, whereas aliphatic alcohols need lower temperatures to condense due to their high volatility. The final product was lacking in almost all of the volatile compounds.