Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics.

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作者： Gil, M ^[1] ; Estevez, S ; Kontoudakis, N ; Fort, F ; Canals, J. M ; Zamora, F.

作者单位： Department of Biochemistry and Biotechnology, Faculty of Oenology of Tarragona, Wine Technology Research Group (Tecnenol), Rovira i Virgili University, Campus de Sescelades, C/Marcel.li Domingo, s/n, 43007, Tarragona, Spain ^[1]

关键词 Wine composition Phenolic compounds Polysaccharides Reverse osmosis Partial dealcoholization

发布时间 2014-06-17

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European food research and technology =

2013年237卷4期

481-488页

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Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics.

European food research and technology =

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European food research and technology =

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Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics.

European food research and technology =

相似文献

European food research and technology =

相关期刊

检索历史清除