Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace

Funding Information: Maria João Pereira acknowledges Fundação para a Ciência e Tecnologia for PhD fellowship SFRH/BD/119018/2016. This work was supported by the Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020). Publisher Copyright: ©...

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Detalhes bibliográficos
Autor principal: Pereira, Maria João (author)
Outros Autores: Ferreira, António (author), Brazinha, Carla (author), Crespo, João (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
aroma recovery
modelling fractionated condensation
off-flavours
red wine aroma
vapour permeation
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
Texto completo:http://hdl.handle.net/10362/145889
País:Portugal
Oai:oai:run.unl.pt:10362/145889
Descrição
Resumo:Funding Information: Maria João Pereira acknowledges Fundação para a Ciência e Tecnologia for PhD fellowship SFRH/BD/119018/2016. This work was supported by the Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020). Publisher Copyright: © 2022 by the authors.

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