David Wollan

Why do Chinese international students studying in Australia repatriate? Australian Chinese graduates tell it all

Publisher: Informa UK Limited

Date: 10-2019

DOI: 10.1080/0309877X.2019.1669771

Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction

Publisher: MDPI AG

Date: 10-04-2019

DOI: 10.3390/MOLECULES24071404

Abstract: This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of s les collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.

Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine

Publisher: Hindawi Limited

Date: 14-12-2021

DOI: 10.1111/AJGW.12475

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis

Publisher: American Chemical Society (ACS)

Date: 28-09-2016

DOI: 10.1021/ACS.JAFC.6B02691

Abstract: The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Publisher: Hindawi Limited

Date: 13-05-2011

DOI: 10.1111/J.1755-0238.2011.00148.X

Charles Sturt University - Wagga Wagga Campus

Location: Australia

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Memstar Pty Ltd

Location: Australia

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Tarrawarra Vineyard Pty Ltd

Location: Australia

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University Of Adelaide

Location: Australia

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VA Filtration (SA) Pty Ltd

Location: Australia

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Wine Network Australia Pty Ltd

Location: Australia

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Arrowfield Wines

Location: Australia

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Industrial Transformation Training Centres - Grant ID: IC130100005

Start Date: 04-2014

End Date: 12-2017

Amount: $2,405,204.00

Funder: Australian Research Council

ARC Training Centre For Innovative Wine Production

Start Date: 2013

End Date: 2015

Funder: Australian Research Council

Industrial Transformation Training Centres - Grant ID: IC170100008

Start Date: 02-2018

End Date: 12-2024

Amount: $4,459,672.00

Funder: Australian Research Council