Evolution of quality parameters during red wine dealcoholization by osmotic distillation

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 68-75

  Liguori, Loredana ^a   Russo, Paola ^b   Albanese, Donatella ^a   Di Matteo, Marisa ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Dealcoholization; Osmotic distillation; Polymeric membrane; Polyphenols; Volatile compounds; Wine

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; DEALCOHOLIZATION; NON-ALCOHOLIC BEVERAGES; OENOLOGICAL PARAMETERS; OSMOTIC DISTILLATIONS; POLYPHENOLS; SIGNIFICANT DIFFERENCES; VOLATILE COMPOUNDS;

ORGANIC ACIDS; POLYMERIC MEMBRANES; VOLATILE ORGANIC COMPOUNDS;

WINE;

ALCOHOL; ESTER DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; TARTARIC ACID DERIVATIVE; VOLATILE AGENT;

ACIDITY; ALCOHOLIC BEVERAGE; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CONCENTRATION (PARAMETERS); DEALCOHOLIZATION; DISTILLATION; ESTERIFICATION; FOOD QUALITY; OSMOSIS; PARTITION COEFFICIENT; PH; PHYSICAL CHEMISTRY; RED WINE; SOLUBILITY;

COLOR; DISTILLATION; FLAVONOIDS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PHENOLS; QUALITY CONTROL; WINE;

VITACEAE;

EID: 84874938586     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.059     Document Type: Article

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