Recovery of wine-must aroma compounds by supercritical co 2

Food and Bioprocess Technology

Volumn 1, Issue 1, 2008, Pages 74-81

  Macedo, Sofia ^a   Fernandes, Susana ^a   Lopesio, José A ^a   de Sousa, Hermínio ^b   Pereira, Paulo J ^a   Carmelo, Paulo J ^a   Menduiña, Carlos ^c   Simões, Pedro C ^a   Nunes Da Ponte, Manuel ^a  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Supercritical extraction. carbon dioxide. wine musts. aromas

Indexed keywords

AROMA COMPOUNDS; FRACTIONATION PROCESS; GRAPE JUICE; GRAPE VARIETY; HEADSPACES; HIGH PRESSURE; INDUSTRIAL SCALE; SEPARATION DEVICES; SUPER-CRITICAL; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO; SUPERCRITICAL EXTRACTION; SUPERCRITICAL EXTRACTION. CARBON DIOXIDE. WINE MUSTS. AROMAS; TECHNICAL PROBLEM;

AROMATIC COMPOUNDS; AROMATIZATION; CARBON DIOXIDE; FRACTIONATION; FRUIT JUICES; ODORS; WINE;

SUPERCRITICAL FLUID EXTRACTION;

VITACEAE;

EID: 77954490386     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0002-5     Document Type: Article

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