Aroma Recovery in Wine Dealcoholization by SCC Distillation

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2529-2539

  Belisario Sánchez, Yulissa Y ^a   Taboada Rodríguez, Amaury ^b   Marín Iniesta, Fulgencio ^b   Iguaz Gainza, Asunción ^a   López Gómez, Antonio ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Aroma recovery; Dealcoholized wine; SCC distillation

Indexed keywords

AROMA RECOVERY; AROMATIC EXTRACTION; AROMATIC FRACTION; CONCENTRATION FACTORS; DEALCOHOLIZATION; DISTILLATION PROCESS; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; OPTIMAL CONDITIONS; PROCESS FACTOR; SPINNING CONE COLUMN;

AROMATIC COMPOUNDS; CHROMATOGRAPHIC ANALYSIS; DISTILLATION; ETHANOL; FACTOR ANALYSIS; GAS CHROMATOGRAPHY; RECOVERY; WINE;

AROMATIZATION;

EID: 84864405068     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0574-y     Document Type: Article

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