# The Impact of GoLo Technology on the Quality Properties of Dealcoholised Wines
## 3 Results and Discussion
### Sensorial Analysis  
The average scores of the sensory analyses for red, rose, and white wines after and before the dealcohlisation process using GoLo technology are represented in Figures 1-3. To this purpose, a box plot, where the central value is represented within the box, the size of the box indicates the dispersion, and the extremes show the range of values, has been used. It is evident from all the figures that there is a low level of homogeneity among the panelists for all the wines analysed. To compare the sensory analyses conducted, before and after the dealcohlisation process using GoLo technology, a Friedman test was employed. In the Friedman test, the answers of one respondent are ranked. Then all rankings of one competence are summed to gain group results, being especially useful for sensory evaluation [41]. \begin{table} \begin{tabular}{c c c c c c c c c c} \hline \hline
**Wine** & **Total Polybrenols** & **Sugers** & **Turbidity (NTU)** & **Alcohol (\% v/t) (+)** & **pH** & **T SO\({}_{1}\) (mgL)** & **F SO\({}_{2}\)** & **Titatable Acidity** & **Volatile Acidity** \\  & **(+)** & **(g/\(\lambda\))** & **(+)** & **(deg pH)** & **(+)** & **(+)** & **(g/\(\lambda\))** & **(g/\(\lambda\))** & **(g/\(\lambda\))** \\ \hline \hline
**Ref** & 763 \(\pm\) 185 & 0.41 \(\pm\) 0.13 & 1.35 \(\pm\) 0.25 & 10.8 \(\pm\) 0.81 & 327 \(\pm\) 0.26 & (\(\theta\pm 12\) & 155 \(\pm\) 3 & 514 \(\pm\) 0.34 & \(\pm\)0.15 \\ \hline
**Ref** & 836 \(\pm\) 201 & 0.48 \(\pm\) 0.12 & 1.53 \(\pm\) 0.24 & 0 & 3.24 \(\pm\) 0.31 & 550 \(\pm\) 13 & 2 \(\pm\) 0.5 & 547 \(\pm\) 0.32 & \(\pm\)0.15 \\ \hline
**Tref** & 2153 \(\pm\) 455 & 0.30 \(\pm\) 0.14 & 1.80 \(\pm\) 0.45 & 124 \(\pm\) 1.04 & 3.59 \(\pm\) 0.23 & 104 \(\pm\) 24 & 30 \(\pm\) 45 & 4.89 \(\pm\) 0.34 & 0.44 \(\pm\) 0.14 \\ \hline
**Tref** & 2415 \(\pm\) 325 & 0.36 \(\pm\) 0.11 & 2.82 \(\pm\) 0.54 & 0 & 3.43 \(\pm\) 0.21 & 78 \(\pm\) 18 & 2 \(\pm\) 0.53 & 5.43 \(\pm\) 0.29 & 0.47 \(\pm\) 0.12 \\ \hline
**Wbf** & 525 \(\pm\) 135 & 0.22 \(\pm\) 0.11 & 0.87 \(\pm\) 0.21 & 9.5 \(\pm\) 0.44 & 3.48 \(\pm\) 0.14 & 113 \(\pm\) 28 & 24 \(\pm\) 8.5 & 517 \(\pm\) 0.51 & 0.42 \(\pm\) 0.13 \\ \hline
**Wbf** & 567 \(\pm\) 166 & 0.27 \(\pm\) 0.10 & 1.48 \(\pm\) 0.18 & 0 & 3.35 \(\pm\) 0.24 & 69 \(\pm\) 14 & 1.5 \(\pm\) 0.3 & 5.33 \(\pm\) 0.62 & 0.44 \(\pm\) 0.11 \\ \hline \hline \end{tabular}   
* [PERSON], [PERSON], [PERSON], left between processFigure 1: Sensory differences in red wine. Figure 3: Sensory differences in white wine. Figure 2: Sensory differences in rose wine. Figure 1 shows that the score for odour and taste varies from a central value of 7 to 8 after the dealcoholisation process using GoLo technology. Despite these differences in taste and smell when applying the Friedman rank sum test, in all the results, a \(p\)-value of 0.22 (>0.05) is obtained so the differences are not significant. Although the removal of alcohol can cause changes in odour or taste by losses or concentrations of desirable volatile aroma compounds [42] there does not seem to be an influence on the perception of the range of wine studied as reported in similar studies [12]. Although the overall sensory parameters do not show significant differences, it has been observed that the dispersion in the odour parameter is much smaller than for taste, especially after the dealcoholisation process using GoLo technology. For the case of rose wine (Figure 2), the central scores are also increased in both sensory analyses, and in the Friedman rank sum test a non-significant \(p\)-value of 0.087 was obtained. The dispersion of values is lower than in red wine after the dealcoholisation process using GoLo technology. In the case of white wines (Figure 3), the Friedman rank sum test showed no significant difference between the values of odour and flavour (\(p\)-value of 0.253). The sensory analysis of the wines indicates that changes during the dealcoholisation process using GoLo technology were more pronounced in red wines compared to white wines.