Dati FAIR: Journal of Food Engineering 391 (2025) 112456 (https://doi.org/10.1016/j.jfoodeng.2024.112456)

This study aimed at investigating the impact of the osmotic distillation (OD) process parameters, including feed and stripping flow rates, on the removal of ethanol from white wine for the production of dealcoholized wine (0.5% v/v ethanol). The research evaluated the dealcoholization kinetics and ethanol mass transfer behavior using mathematical modeling, alongside investigating the impact of different ethanol levels on physico-chemical parameters, color profile and volatile composition of the wine.