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...
| Autors principals: | , , , |
|---|---|
| Format: | Article |
| Idioma: | English |
| Publicat: |
MDPI AG
2022-09-01
|
| Col·lecció: | Membranes |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2077-0375/12/9/875 |