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
}
}
58 Citations
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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
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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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It is deduced that SCC distillation is a dealcoholization technique minimally destructive with the wine phenolic compounds, with a tendency, in some cases, to exhibit increases after deal alcoholization, caused by the concentration effect via removal of the ethanol.