Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, coll...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2024-12-01
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| Serie: | Beverages |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2306-5710/10/4/123 |
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