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Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs.

Xiaoqin Wang1, Wenwen Cui2, Shuang Han2

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.

Food Chemistry
|December 28, 2024
PubMed

Keywords:
Differential markersDistillationGrape spiritsPervaporationSensomics approachSeparation process

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