## Results
### Effect of Dealcoholization on Sensory Characteristics  
Sensory analysis was used to examine the original white, rose, and red wines, as well as their dealcoholized fractions obtained from RO and VD, to determine whether there were noticeable differences in their sensory characteristics. As can be seen in Figure 3a-c, significant differences in sensory properties were found for all wine samples (original, RO, and VD), where samples did not show very comparable scores. With the reduction of ethanol by RO and VD in all wines, acidity, color intensity, and astringency (only in rose and red wines increased, while the perceptions of hotness, bitterness, wine body, sweetness (only in white and red wines), aroma intensity, and notes of red fruits (only in rose and red wines) decreased significantly. This was mainly due to ethanol removal. As ethanol is the most abundant volatile compound in wines, ethanol concentration can affect the perception of wine aroma and taste, as well as various mouth and palate sensations [22; 66; 67; 68]. Higher levels of ethanol in wine tend to enhance perceptions of astringency, body, bitterness, and hotness, while lower levels of ethanol may reduce persistence in the mouth, aroma intensity, and flavor [59; 60; 61; 68; 69; 80]. Additionally, ethanol has a masking effect on acidity and astringency, as it has sweet, soft, and harmonizing notes [18]. Similar to our study, other researchers [8; 12; 19] also reported an increase in acidity and astringency after dealcoholization. The low sensations of red fruit and fruity and floral notes during wine tasting were unexpected, as the fruity and floral aroma series were the most important in both the original and the dealcoholized white, rose, and red wines. This could be because the total intensity of the aroma series was calculated as the sum of all volatile compounds with OAVs \(\geq\)0.1, without considering the other compounds in the wine matrix. However, taking into account the interaction, suppression, and influence of the wine matrix, the intensity of the sensory attributes of the wine aroma profile may change so that the descriptors of some aroma series (4--pungent, 5--spicy and 7--earthy) are not perceived while the intensity of others is enhanced. Between the dealcoholized wines obtained by RO and VD, those from RO exhibited better wine body, fruity and floral notes, and higher aroma intensity. This was mainly attributed to the fact that RO retained more aroma compounds (ethyl esters and acetates, which, as mentioned earlier, introduce fruity and floral notes into the wines) better than VD.  
Regarding overall acceptability, original wines scored higher (\(>\)6) for all wines, followed by RO dealcoholized wines (\(\geq\)6), with VD dealcoholized wines having the least acceptable scores (\(\leq\)6). However, there were no significant differences between the original wines and RO dealcoholized white and rose wines for overall acceptability. This could be because the RO wines had good scores for aroma intensity, color intensity, wine body, and fruity and floral notes. In addition, this could be due to the higher concentration of aroma compounds in the original white and rose wines compared to the original red wines, so there were still considerable concentrations after dealcoholization by RO as shown in Table 2, which contributed to the sensory quality of RO dealcoholized wines. Based on our sensory results on RO and VD dealcoholized wines, comparatively, RO dealcoholized wines had better sensory quality and higher acceptability among panelists than VD dealcoholized wines.