## Results  
### Effect of Dealcoholization on the Physicochemical Parameters  
The alcohol content of Chardonnay white wine, Pinot Noir rose wine, and Merlot red wine was reduced using RO and VD. Table 1 shows the physicochemical properties of the original wines (white, rose, and red) and the corresponding dealcoholized fractions (0.7% \(v/v\) alcohol). There were differences in alcohol content and other physicochemical parameters of the tested wines, including amounts of reducing sugars, free sulfur dioxide, total sulfur dioxide, pH, total acidity, volatile acidity, color intensity, hue, CIELab, and glycerol. For most parameters, the dealcoholized fractions showed significant differences from their original wines (Table 1). As expected, ethanol concentration was reduced to 0.7% \(v/v\) in wines dealcoholized with RO and VD, resulting in a slight but non-significant increase in density. Compared to the original wines, RO and VD significantly increased the content of reducing sugars in the dealcoholized fractions. In particular, VD led to slightly higher sugar concentrations in white and red wines than RO, and vice versa in rose wines. In addition, VD led to increased total acidity compared to the original and RO treated wines. Similar results were reported by [PERSON] et al. (2016) who investigated the effect of distillation under vacuum and membrane contactor on the physicochemical composition and aromatic profile of dealcoholized (5% \(v/v\) ethanol) Barbera, Pelaverga, and Rose wines. Furthermore, RO and VD significantly decreased the concentrations of volatile acidity, free sulfur dioxide, total sulfur dioxide, and pH in the dealcoholized wine fractions. VD dealcoholized fractions had the lowest concentration of free sulfur dioxide. Given the importance of free sulfur dioxide in preventing oxidation and microbiological instability in wine, this was a very important result, highlighting the importance of monitoring sulfur dioxide levels after the dealcoholization of wines with RO or VD. In one study, free sulfur dioxide was retained in both RO and VD dealcoholized fractions (5% \(v/v\)), although it was present at lower concentrations in the original wines before dealcoholization [13]. In contrast, free sulfur dioxide was no longer found in red wines after dealcoholization (reduction of ethanol up to 2.6% abv) of Barossa Valley Shiraz Cabernet Sauvignon (14.1% abv) and McLaren Vale Cabernet Sauvignon (17.1% abv) wines by reverse osmosis-evaporative persraction (RO-EP) [50]. The differences between these studies could be due to the different dealcoholization methods and the degree of alcohol reduction. As for glycerol content, the concentration was inversely related to ethanol loss in RO and VD dealcoholized white and rose wine fractions, while the concentration was lower in red wine after dealcoholization by VD. As regards wine color, both dealcoholization methods had a significant effect on the intensity of dealcoholized fractions. In particular, dealcoholization with VD significantly intensified the color of all wines compared to RO treated wines and the original wines, while the hue decreased. This could be due to the lower pH and alcohol content in this study and possibly to the higher total anthocyanin content [13]. In the same way, [PERSON] et al. [13] found a higher color intensity of dealcoholized (5% \(v/v\)) Rose, Pelaverga, and Barbera wines by vacuum distillation compared to RO treated wines and original wines. In addition, an Aglianico red wine with 6.5%, 10%, 11.8%, 12.3% and 12.9% \(v/v\) ethanol removal showed significant differences in color intensity and hue [16], while removal of 2% ethanol from the wine by reverse osmosis and nanofiltration resulted in increased wine color intensity of 11% and 6%, respectively [51]. Later, [PERSON] et al. [52] and [PERSON] et al. [50] reported a significant increase in color intensity with ethanol reduction from 13.2% to 9% \(v/v\) in Montepulciano d'Abruzzo red wine and from 14.1% to 12.5% \(v/v\) in Cabernet Sauvignon red wine by RO-EP, respectively.