STUDY OF VOLATILE COMPONENTS COMPOSITION OF NON-ALCOHOLIC WINES OBTAINED BY VACUUM DISTILLATION METHOD

According to Roskachestvo, the range of non-alcoholic wines in stores has doubled over the past 3 years, which is a response to demand from consumers who care about their health. The purpose of research is to study the volatile components and organoleptic characteristics of non-alcoholic wines produced by vacuum distillation of white, rose and red wine materials from the 2022 harvest. The temperature range for vacuum distillation of the original white, rose, and red wine materials was 26–30 °C. The qualitative composition of the volatile components of non-alcoholic wines was similar to the qualitative composition of the original wine materials. The loss of volatile compounds in wines after dealcoholization was 58 % for white wine, 85 and 82 % for rose and red non-alcoholic wines, respectively. A significant decrease in the mass concentration of volatile acids, higher alcohols, esters and acetaldehyde of non-alcoholic wines as a result of dealcoholization was revealed. It was established that all samples of the original wine materials had high sensory characteristics. Non-alcoholic wines had a more saturated color in comparison with the original wine materials, a wine-like aroma with a slight yeasty tint, and a simple taste with excessive freshness. It is noted that in order to obtain non-alcoholic wines with a more balanced taste, it is necessary to conduct further research to develop ways to improve the quality indicators of non-alcoholic wines, as well as regulatory documents regulating the requirements for raw materials, auxiliary materials, finished products and labeling in the production of non-alcoholic wines.