{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T10:48:08Z","timestamp":1789296488550,"version":"build-2803163510"},"reference-count":49,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T00:00:00Z","timestamp":1761264000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T00:00:00Z","timestamp":1761264000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Reverse osmosis (RO) is a promising non\u2010thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential for producing premium non\u2010alcoholic wines. This study developed an aroma stabilization strategy integrating RO with targeted supplementation of yeast\u2010derived mannoprotein (MP; 1\u20131.5\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) or tannic acid (TA; 1\u20132\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) in a synthetic wine matrix. Wines were fermented to 12.8% v\/v ethanol, treated with MP or TA, dealcoholized to 0.4% v\/v ethanol by RO, and stored at 4\u2009\u00b0C for up to 6 months. Volatile profiles were quantified using headspace solid\u2010phase microextraction coupled with gas chromatography\u2013mass spectrometry, and sensory attributes were assessed by a trained panel over 6 months of storage. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were employed to identify volatile stability patterns.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      MP better preserved esters, aldehydes, and ketones essential for fruity and floral aromas, with the optimal aroma retention achieved at a concentration of 1\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      . After 6 months, MP\u2010treated wines showed higher aroma intensity, particularly in fruity and floral notes, compared to the control and TA\u2010treated wines. While TA was more effective in stabilizing long\u2010chain fatty acids, it enhanced herbaceous characteristics, especially at a higher concentration of 2\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      . PCA and HCA analyses further revealed that MP and TA treatments resulted in distinct and stable volatile profiles compared to the controls, with MP providing superior long\u2010term aroma preservation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>MP and TA offer promising strategies for minimizing aroma loss during storage, supporting the development of high\u2010quality, shelf\u2010stable non\u2010alcoholic wines. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70281","type":"journal-article","created":{"date-parts":[[2025,10,25]],"date-time":"2025-10-25T05:57:10Z","timestamp":1761371830000},"page":"1615-1628","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Mannoprotein and hydrolyzable tannin enhance aroma retention in a non\u2010alcoholic synthetic wine matrix during storage"],"prefix":"10.1002","volume":"106","author":[{"given":"Faisal Eudes","family":"Sam","sequence":"first","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinlong","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8185-2739","authenticated-orcid":false,"given":"Xingjie","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongsheng","family":"Tao","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling PR China"},{"name":"Shaanxi Provincial Key Laboratory of Viticulture &amp; Enology  Yangling PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,24]]},"reference":[{"key":"e_1_2_10_2_1","unstructured":"Fact.MR Non alcoholic wine market size share & statistics 2024\u20132035. 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