Capture of Fermentation Gas from Fermentation of Grape Must
During alcoholic fermentation, a considerable amount of carbon dioxide (CO<sub>2</sub>) is produced, and the stream of CO<sub>2</sub> can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in win...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/574 |