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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been u...

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Main Authors: Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, Shun-Yu Han
Format: Artigo
Language:Inglês
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
dealcoholization
reduced-alcohol wine
alcohol-free wine
non-alcoholic wine
phenolic composition
volatile composition
Online Access:https://www.mdpi.com/2304-8158/10/10/2498
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