# The Impact of GoLo Technology on the Quality Properties of Dealcoholised Wines
## 3 Results and Discussion
### Volatile Compound Analysis  
Aroma is classified into varietal aroma (primary aroma), fermentation aroma (secondary aroma), and aging aroma (tertiary aroma) which come from various volatile compounds, including higher alcohols, esters, acids, norisoprenoids, terpenes, phenols, and aldehydes [26]. Table 4 lists the compounds analysed for each group, along with their main associated aroma. Figures 4 and 5 illustrate the concentrations of the seven volatile compound groups studied in the wines analysed both before and after the dealcoholisation process using GoLo, presented in a heatmap format. A heatmap is a graphical representation of data where the individual values for each variable are represented as colours \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Wine** & **I** & **N** & \(\Delta\)C** \\ \hline Rlef & 0.475 & 1.368 & \\ Raft & 0.575 & 1.474 & 0.202 \\ \hline Tlef & 6.725 & 1.666 & \\ Taft & 8.353 & 2.270 & 2.271 \\ \hline Wlef & 0.092 & 5.233 & \\ Waft & 0.164 & 3.303 & \(-\)1.86 \\ \hline \hline \end{tabular}  
* T: Red; W: White; R: Rose; Bef: Before process of dealcoholisation using GoLo technology; Atf: After process of dealcoholisation using GoLo technology; I: Intensity; N: Shade; \(\Delta\)C: Increased chromatic value.  
\end{table} 
Table 3: Average of chromatic parameters. and with a dendrogram added to the left side and to the top. The rows and columns are reordered according to the restrictions imposed by the dendrogram. The top dendrogram grouped the aroma types and the left dendrogram grouped the wine types. Figure 4 shows the compounds found in the highest proportion in all wines, esters and alcohols, followed by acids, phenols, terpen, aldehydes, and norisoprenoids. In red wines, the compounds present in the highest concentrations were esters and alcohols. In white wines, acids were dominant. However, rose wines fall somewhere in between. Among the roses, Rose 2 has a higher concentration of esters and alcohols compared to the others, while Rose 4 has a greater concentration of acids. Aldehydes and terpen were highly variable in different types of wines because their formation depends on the fermentation process rather than the grape variety [44,45]. The dendrogram of the samples shown in Figure 4 illustrates that there were no significant differences in concentration levels between the different types of wine. As observed on the \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Type of Group** & **Compounds Analysed** & **Type of Aroma** & **Characteristics** \\ \hline \multirow{4}{*}{Esters} & Ethyl acetate, ethyl butyrate, ethyl hexanoate, & & \\  & isoamyl acetate, ethyl hexanoate, hexyl acetate, ethyl & & \\  & octanoate, ethyl decanoate, diethyl succinate, & & \\  & 2-phenylethylly acetate, ethyl cinnamate & & \\ \hline \multirow{2}{*}{Alcohols} & 3-Methyl-1-butanol, 1-hexanol, 3-hexen-1-ol, (Z), & & \\  & 1-octen-3-ol, benzyl alcohol, phenylethyl alcohol & & \\ \hline Acids & Hexanoic acid, octanoic acid, decanoic acid & Primary & Rancid \\ \hline Phenols & Guaiacol, 4-ethyl-phenol, 4-vinylguaiacol & Secondary & Spicy, smoked \\ \hline \multirow{2}{*}{Terpenes} & _cis_-Linalol oxide, linalol, \(\alpha\)-terpineol, citronell, & & \\  & nerolidol isomer d-dimenoeno, farnesol isomer & & \\ \hline Aldehydes & Nonanal, benzaldehyde & Secondary & Sweet \\ \hline Norisoprenoids & \(\alpha\)-Ionone, \(\beta\)-ionone & Tertiary & & \\ \hline \hline \end{tabular} Characteristics: main sensory characteristics provided by the analysed compounds [43].  
\end{table} 
Table 4: Groups of volatile compounds analysed. Figure 4: Heatmap of concentration (ng/mL) of each wine studied before dealcohisation process using GoLo technology. vertical axis, there were connections among white, rose, and red wines, highlighting the variability of the wines and grape varieties included in this study. Figure 5 illustrates the results after the dealcoholisation process using GoLo technology and Table 5 summarises the range and average percentage reduction for each aroma group analysed.