Membrane dealcoholization of different wine varieties reducing aroma losses. Modeling and experimental validation

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 259-268

  Diban, Nazely ^a   Arruti, Axel ^b   Barceló, Albert ^c   Puxeu, Miquel ^c   Urtiaga, Ane ^b   Ortiz, Inmaculada ^b  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY OF CANTABRIA   (Spain)

^c Parc Tecnològic Del Vi ^*  (Spain)

Author keywords

Aroma compounds; Membrane contactors; Process modeling; Real wine dealcoholization

Indexed keywords

AROMA COMPOUNDS; DEALCOHOLIZATION; EXPERIMENTAL VALIDATIONS; MEMBRANE CONTACTOR; MEMBRANE-BASED TECHNOLOGY; OPERATIONAL CONDITIONS; PROCESS MODELING; THEORETICAL EVALUATION;

ETHANOL; INDUSTRIAL APPLICATIONS; MATHEMATICAL MODELS; ODORS; PILOT PLANTS; WINE;

MEMBRANE TECHNOLOGY;

EID: 84889083539     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.05.011     Document Type: Article

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