Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

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Title
Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques
Authors
Keywords
Dealcoholization, Membrane contactor, Distillation under vacuum, Aroma, Isotopic ratio
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1-10
Publisher
Elsevier BV
Online
2016-10-14
DOI
10.1016/j.foodchem.2016.10.046

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