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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...
Autores principales: | Pereira, Maria João, Ferreira, António, Brazinha, Carla, Crespo, João |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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