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

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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Bibliographic Details
Main Authors:	Maria João Pereira, António Ferreira, Carla Brazinha, João Crespo
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Series:	Membranes
Subjects:	aroma recovery modelling fractionated condensation red wine aroma off-flavours vapour permeation
Online Access:	https://www.mdpi.com/2077-0375/12/9/875

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