A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that co...

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Detalles Bibliográficos
Autores principales: Martínez-Pérez, María Pilar, Bautista-Ortín, Ana Belén, Pérez-Porras, Paula, Jurado, Ricardo, Gómez-Plaza, Encarna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353473/
https://www.ncbi.nlm.nih.gov/pubmed/32498461
http://dx.doi.org/10.3390/foods9060726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353473/
https://www.ncbi.nlm.nih.gov/pubmed/32498461
http://dx.doi.org/10.3390/foods9060726

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