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Aroma compound recovery with pervaporation - feed flow effects

✍ Scribed by Hans O.E. Karlsson; Gun Trägårdh

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
817 KB
Volume
81
Category
Article
ISSN
0376-7388

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Recovery of aroma compounds from a wine-
Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation
✍ T. Schäfer; G. Bengtson; H. Pingel; K. W. Böddeker; J. P. S. G. Crespo 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB 👁 2 views

This study investigates the recovery of a winemust aroma profile, formed by Saccharomyces cerevisiae during a muscatel wine-must fermentation, using organophilic pervaporation. Experiments were carried out along two independent, but organoleptically similar, fermentations. The wine-must samples and