# The Impact of GoLo Technology on the Quality Properties of Dealcoholised Wines
## 1 Introduction
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\begin{tabular}{p{12.3 pt} p{128.0 pt} p{128.0 pt}} \hline \hline
**SWOT** & **GoLo** & **No GoLo** \\ \hline \multirow{4}{*}{Strengths} & Elimination of alcohol content according to OIV-OENO 394A-2012 resolution [7; 8] and below total dealcoholisation (0.5\% \(v/v\)) and elimination of free and total sulphutes [5] & First patented technologies in early 1900 [9] \\ \cline{2-3}  & Recent technology, patented in 2016 [4] and marketed since 2022 No articles or studies other than those provided by the manufacturer & Some techniques fail to reduce the alcohol content according to OIV-OENO 394A-2012 [7; 8] or below total dealcoholisation (0.5\% \(v/v\)) [12; 13; 14; 15] \\ \cline{2-3}  & No articles or studies other than those provided by the manufacturer & Increase in free and total sulphute content [16] \\ \cline{2-3}  & The behaviour and evolution of organoleptic characteristics and aromas in various types of wines and organoleptic characteristics & Optimisation of the best existing techniques to meet the minimum alcohol content with the least loss of aromas and organoleptic characteristics \\ \hline \multirow{2}{*}{Threats} & Rising of energy prices [18] & Rising of energy prices [18] \\ \cline{2-3}  & Loss of aromas and organoleptic defects & Loss of aromas and organoleptic defects [19; 11; 12; 20; 21; 16] \\ \hline \hline \end{tabular}
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Table 1: SWOT analysis comparing GoLo with other post-harvest dealcoholisation (No GoLo) technologies. Although polyphenols comprise only a small portion of a wine's overall composition, they play a crucial role in determining its quality. These compounds are directly linked to many sensory characteristics that affect the perception of the wine, including its colour, aroma, and flavour. These qualities significantly influence consumer preferences and sales [23], being parameters of great importance for the acceptance of dealcohlised wines. Polyphenols are polymers of flavan-3-ol units [24] naturally present in grapes (especially in red grapes) and can be grouped into two big families: (i) flavonoids, including anthocyanidins, flavonoids, hydrolysable and condensed tannins, flavanones, flavones, and chalcones; and (ii) non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol, and hydroxytyrosol. Regarding volatile compounds in wines, it has been reported that more than 1000 volatile compounds with very different contents, from nanograms per liter to grams per liter, have been found [25]. These volatile compounds could be grouped according to the type of aroma into primary, secondary, and tertiary. The volatile compounds that make up the different aromas are of very different natures, mainly composed of alcohols, esters, aldehydes, ketones, acids, terpenes, and phenols [26]. Several physicochemical parameters influence wine quality, including residual sugar content (related to alcoholic strength), total acidity, and sulphites. These parameters also affect sensory properties such as aroma, flavour, astringency, bitterness, and turbidity, which relate to appearance and colour [23; 27]. As discussed, the authors of this study recently published the first research on the evolution of physicochemical parameters in 274 samples of dealcohlised Spanish wines using GoLo dealcohlisation technology. We evaluated several parameters before and after the dealcohlisation process, including alcohol content, pH, total SO\({}_{2}\), free SO\({}_{2}\), total acidity, and volatile acidity [5]. Therefore, this study aims to verify and expand upon the results from the initial research on dealcohlised Spanish wines using GoLo dealcohlisation technology. To achieve this, we evaluated the alcohol content, pH, total SO\({}_{2}\), free SO\({}_{2}\), total acidity, and volatile acidity of 18 samples of various types of Spanish wines both before and after the dealcohlisation process using GoLo technology. This was performed to confirm the previously published findings.