Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal

Malolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature of its occurrence is of great importance. Red wines with reduced ethanol content have been analysed as they are more likely to undergo a spontaneous malolactic fermentation process, while this phenomenon has not been studied for unalcoholised red wine. It was found that several processing methods existed for the production of wines whose technology included the removal of ethyl alcohol by vacuum evaporation. These methods could be implemented at the primary winemaking, fermentation and storage stages. It was found that the wine, after ethyl alcohol removal, was produced using a technology similar to that of conventional wine production, but with an additional stage of alcohol removal or reduction. The total level of volatile components was found to increase in the wine after ethyl alcohol removal as malolactic fermentation proceeds.