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Comparison of the physicochemical and volatile composition of wine fractions obtained by two different

Silvia Motta1, Massimo Guaita1, Maurizio Petrozziello1

  • 1Consiglio per la Ricerca Agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Enologia, via P. Micca 35, 14100 Asti, Italy.

Food Chemistry
|December 17, 2016
PubMed

Keywords:
AromaDealcoholizationDistillation under vacuumIsotopic ratioMembrane contactor

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