Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2289-2305

  Lisanti, Maria T ^a,b   Gambuti, Angelita ^a,b   Genovese, Alessandro ^a,b   Piombino, Paola ^a,b   Moio, Luigi ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

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

Author keywords

Free and bound volatiles; Membrane contactor; Partial dealcoholization; Red wine; Sensory characteristics

Indexed keywords

DEALCOHOLIZATION; FREE AND BOUND VOLATILES; MEMBRANE CONTACTOR; RED WINE; SENSORY CHARACTERISTICS;

GAS CHROMATOGRAPHY; POLYPROPYLENES; VOLATILE ORGANIC COMPOUNDS; WINE;

SENSORY PERCEPTION;

EID: 84881555107     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0942-2     Document Type: Article

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