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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |