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...
| Egile Nagusiak: | , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
MDPI AG
2022-09-01
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| Saila: | Membranes |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2077-0375/12/9/875 |