Carbonic maceration vinification: A tool for wine alcohol reduction

Author:

Gutiérrez Ana Rosa,Portu JavierORCID,López Rosa,Garijo PatrocinioORCID,González-Arenzana Lucía,Santamaría Pilar

Funder

Agencia Estatal de Investigación

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Partial removal of etanol during fermentation to obtain reduced-alcohol wines;Aguera;American Journal of Enology and Viticulture,2010

2. Esters in wines: New insight through the establishment of a database of french wines;Antalick;American Journal of Enology and Viticulture,2014

3. Boulton, R.B., Singleton, V.L., Bisson, L.F. & Kunkee, R.E. (1996). Principles and Practices of Winemaking (1st ed.). Chapman and Hall Publishers: New York, NY, USA.

4. Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process;Corona;European Food Research and Technology,2019

5. Commission Regulation Vo. 2676/90 concerning the establishment of common analytical methods in the sector of wine;E.C.C.;Official Journal of European Communities,1990

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