Dealcoholization of Wine. Behaviour of the Aroma Components during the Process-Reference-Cited by-同舟云学术

Dealcoholization of Wine. Behaviour of the Aroma Components during the Process

Published:1999-09 Issue:6 Volume:32 Page:384-386
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Gómez-Plaza E,López-Nicolás J.M,López-Roca J.M,Martı́nez-Cutillas A

Publisher

Elsevier BV

Subject

Food Science

Reference5 articles.

1. SCHOBINGER, U. DURR, P. WALDVOGEL, R. Verfahren zur Herstellung von alkohol freiem Wein oder Frucktwein, 1982

2. Calories reduced juices. Processing possibilities, dealcoholization of beverages;CHRISTMANN;Flüss Obstanbau,1986

3. DEGLON, B. Process for the Separation of Alcohols and Volatile Essences of Products in Mixtures Obtained by Fermentation, 1975

4. GÓMEZ-PLAZA, E. GIL-MUÑOZ, R. MARTÍNEZ, A. Investigation on the aroma of seven clones from Monastrell grapes, International Journal of Food Research and Technology

5. Synthesis of volatile phenol by Saccharomyces cerevisiae in wines;CHATONNET;Journal of the Science of Food and Agriculture,1993

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