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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Váldodahkkit: Maria João Pereira, António Ferreira, Carla Brazinha, João Crespo
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: MDPI AG 2022-09-01
Ráidu:Membranes
Fáttát:
Liŋkkat:https://www.mdpi.com/2077-0375/12/9/875