Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace

A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condens...

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Detalles Bibliográficos
Autores principales: Pereira, Maria João, Ferreira, António, Brazinha, Carla, Crespo, João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505680/
https://www.ncbi.nlm.nih.gov/pubmed/36135894
http://dx.doi.org/10.3390/membranes12090875

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505680/
https://www.ncbi.nlm.nih.gov/pubmed/36135894
http://dx.doi.org/10.3390/membranes12090875

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