Evolution of quality parameters during red wine dealcoholization by osmotic distillation.

@article{Liguori2013EvolutionOQ,
  title={Evolution of quality parameters during red wine dealcoholization by osmotic distillation.},
  author={Loredana Liguori and Paola Russo and Donatella Albanese and Marisa Di Matteo},
  journal={Food chemistry},
  year={2013},
  volume={140 1-2},
  pages={
          68-75
        }
}

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References

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The effectiveness of the osmotic distillation process for partial dealcoholization of wine was investigated in this work. The dealcoholization process was performed using a hollow fibre membrane
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition
Recently, the European Union regulation has fixed the maximum permitted dealcoholization level at 2 %; however in some cases, higher dealcoholization levels could be necessary. It is assumed that
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The effect of ethanol content on the copigmentation of a Cencibel young red wine was studied, by means of ethanol elimination and reconstitution of the initial volume with different ethanol
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