Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase-Reference-Cited by-同舟云学术

Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase

Published:1998-12 Issue:10 Volume:31 Page:685-692
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Pickering G.J,Heatherbell D.A,Barnes M.F

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. Anonymous (1988b) Alcohol-free wine market has a bright future. The Grocer 22 October, 166.

4. A reverse osmosis for the production of low alcohol content wine;Bui;American Journal of Enology and Viticulture,1986

5. Carnacini, A., Marignetti, N., Antonelli, A., Natali, N. and Migazzi, S. (1989) Alcohol removal and aroma recovery from wine by permoseparation, dialysis, and extraction with CO2. Industrie delle Bevande 18(102), 257–264 (subfile: FSTA 00394216 90-07-h0053).

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