Strategies for reducing alcohol concentration in wine
Author:
Affiliation:
1. The Australian Wine Research Institute; Urrbrae Adelaide SA 5064 Australia
2. School of Agriculture, Food and Wine; The University of Adelaide; Urrbrae SA 5064 Australia
Funder
Australian Government
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12187/fullpdf
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3. Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid;Arroyo-Lopez;Food Microbiology,2010
4. Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures;Athes;Journal of Agricultural and Food Chemistry,2004
5. Aroma recovery in wine dealcoholization by SCC distillation;Belisario-Sanchez;Food and Bioprocess Technology,2012
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