Partial dealcoholisation of red wines by membrane contactor technique: Influence on colour, phenolic compounds and saliva precipitation index

European Food Research and Technology

Volumn 233, Issue 4, 2011, Pages 647-655

  Gambuti, Angelita ^a,b   Rinaldi, Alessandra ^a,b   Lisanti, Maria Tiziana ^a,b   Pessina, Rita ^a,b   Moio, Luigi ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Corso di Laurea in Viticoltura ed Enologia ^*  (Italy)

Author keywords

Membrane contactor; Partial dealcoholisation; Phenolic compounds; Red wine; Saliva precipitation index (SPI)

Indexed keywords

MEMBRANE CONTACTOR; PARTIAL DEALCOHOLISATION; PHENOLIC COMPOUNDS; RED WINE; SALIVA PRECIPITATION INDEX (SPI);

BODY FLUIDS; ETHANOL; POLYPROPYLENES; PROTEINS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; STREAM FLOW; WINE;

PHENOLS;

VITACEAE;

EID: 80052930030     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1553-2     Document Type: Article

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