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A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

Rocco Longo1, John W Blackman2, Guillaume Antalick3

  • 1National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia.

Food Chemistry
|May 10, 2018
PubMed

Keywords:
Common component and specific weights analysisDealcoholisationEarly harvestEvaporative perstractionLower alcohol wineReverse osmosisSensory descriptive analysisWine

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