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Updated: Jan 16, 2026

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通过真空蒸对葡萄酒进行脱酒:挥发性和非挥发性特征,以及感官分析

Yogesh Kumar1, Lorenzo Italiano2, Matthias Schmitt2

  • 1Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Enology, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany.

Food chemistry
|September 27, 2025
PubMed
概括

真空蒸有效地从葡萄酒中去除乙醇,影响其物理化学,颜色和挥发性. 酒精含量较低的葡萄酒保持质量,为优化低酒精葡萄酒生产提供了洞察力.

关键词:
颜色 颜色 颜色 颜色提供酒精含量的葡萄酒.一部分脱酒的葡萄酒.感觉特征 感觉特征 感觉特征 感觉特征真空蒸的蒸方式挥发性概况 挥发性概况

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