## 5 Conclusions  
In the present study, the physicochemical parameters, composition of volatile components, and sensory characteristics of white, rose, and red wines dealcoholized by two methods; reverse osmosis and vacuum distillation at an alcohol content of 0.7% \(v/v\) were compared to determine which method is more suitable for dealcoholization of wines. Both RO and VD removed ethanol to a controllable extent, but also significantly affected the physicochemical parameters. From a practical perspective, wine producers using RO or VD in the dealcoholization of wine may need to consider the risks associated with lower concentration or loss of free sulfur dioxide (which can act as a preservative) or oxygen uptake (which can lead to oxidation during ageing) during dealcoholization. Between the two dealcoholization methods, RO showed better retention of volatile compounds, while VD produced the most significant reduction. Moreover, RO improved the fruity and floral notes (in rose and red wines), sweetness, viscosity, and aroma intensity compared to dealcoholization by VD, although VD mainly improved the color of the wine. In addition, the wines from RO achieved higher acceptance by the panelists than the wines from VD. Therefore, RO could be a better method for dealcoholization of wine to minimize possible negative effects on wine quality while meeting social demands related to road safety and some health reasons which have considerably increased the demand for dealcoholized wines.  
The following is available online at [[https://www.mdpic.com/article/10](https://www.mdpic.com/article/10)]([https://www.mdpic.com/article/10](https://www.mdpic.com/article/10)) 3390/membranes11120957/s1, Table S1: Odor activity values (OAV > 0.1) and odor description of the would-be impact odorants of the original wines and the dealcoholized (0.7% \(v/v\)) fractions.  
Conceptualization, F.E.S., T.M. and S.H.; methodology, F.E.S., T.M. and S.H.; software, F.E.S.; T.M.; R.A.A. and F.K.A.; validation, F.E.S., T.M., A.M. and S.H.; formal analysis, F.E.S.; investigation, F.E.S., Y.L., W.Q. and T.M.; resources, S.H.; data curation, F.E.S.; T.M.; R.A.A. and F.K.A.; writing--original draft preparation, F.E.S.; writing--review and editing, F.E.S., T.M., A.M., R.A.A., F.K.A., Y.L., W.Q. and S.H.; visualization, F.E.S., T.M., A.M., R.A., F.K.A. and S.H.; supervision, T.M. and S.H.; project administration, S.H.; funding acquisition, S.H. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Department of Commerce of Gansu Province, China. Project: The Wine style exploration, solidification, and typical new product development in Gansu Hexi Corridor appellation (GSPTJZX-2020-4), and the Gansu Zhangye Guofeng Wine Industry Co. LTD, China. Project: New product development for low (alcohol-free) and sparkling wines (XZ20180608).  
Not applicable.  
Data Availability Statement: Data sharing is not applicable to this article.  
**Acknowledgments:** The authors would like to thank [PERSON] and [PERSON] from Guofeng winery (Gansu, China) and [PERSON] from Mogao winery for providing wine samples. We also thank [PERSON] from Hangzhou Ruina Membrane Engineering Co., Ltd., China for the help in the dealcoholization of the wine samples.  
**Conflicts of Interest:** The authors declare no conflict of interest.