Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

Rolle L.; Englezos V.; Torchio F.; Cravero F.; Segade S. Rio; Rantsiou K.; Giacosa S.; Gambuti A.; Gerbi V.; Cocolin L.

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Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

机译：通过技术和微生物学方法减少红酒中酒精含量的比较研究

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Background and AimsThe aim of this work was to assess and compare the chemical composition and colour characteristics of Barbera red wines obtained after partial alcohol reduction using three promising methodologies for implementation at the industrial level.

机译：背景和目的这项工作的目的是使用三种有前途的方法在工业水平上评估和比较部分酒精还原后获得的巴贝拉红葡萄酒的化学组成和颜色特征。

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《Australian Journal of Grape and Wine Research》 |2018年第1期|62-74|共13页
作者
Rolle L.; Englezos V.; Torchio F.; Cravero F.; Segade S. Rio; Rantsiou K.; Giacosa S.; Gambuti A.; Gerbi V.; Cocolin L.;
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作者单位

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Cattolica Sacro Cuore, Ist Enol & Ingn Agroalimentare, I-29122 Piacenza, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Napoli Federico II, Fac Agr, Dipartimento Sci Alimenti, I-80055 Naples, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

Univ Torino, Dipartimento Sci Agr Forestalie & Alimentari, I-10095 Turin, Italy;

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正文语种 eng
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关键词
grape juice replacement; mixed fermentation; phenolic substances; polypropylene membrane; volatile compounds; wine alcohol reduction;

机译：葡萄汁替代;混合发酵;酚类物质;聚丙烯膜;挥发性化合物;酒中还原;

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Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

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