Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to comp...

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Główni autorzy:	Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, Shunyu Han
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2021-12-01
Seria:	Membranes
Hasła przedmiotowe:	alcohol-free wine chemical parameters dealcoholization membrane non-alcoholic wine reverse osmosis sensory characteristics
Dostęp online:	https://www.mdpi.com/2077-0375/11/12/957
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