Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

European Food Research and Technology

Volumn 237, Issue 4, 2013, Pages 481-488

  Gil, M ^a   Estevez S ^a   Kontoudakis, N ^a   Fort, F ^a   Canals, J M ^a   Zamora, F ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Partial dealcoholization; Phenolic compounds; Polysaccharides; Reverse osmosis; Wine composition

Indexed keywords

CHEMICAL COMPOSITIONS; CIELAB COORDINATES; DEALCOHOLIZATION; MEAN DEGREE OF POLYMERIZATIONS; PHENOLIC COMPOUNDS; SENSORY CHARACTERISTICS; STATISTICALLY SIGNIFICANT DIFFERENCE; WINE COMPOSITION;

FLAVONOIDS; POLYSACCHARIDES; REVERSE OSMOSIS; SENSORY PERCEPTION;

WINE;

EID: 84883782694     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2018-6     Document Type: Article

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