Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical cha...

by Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C. Matos, Fernanda Cosme, Fernando M. Nunes
Published 2017-06-01

Combination of Coagulation–Flocculation–Decantation and Ozonation Processes for Winery Wastewater Treatment

by Nuno Jorge, Ana R. Teixeira, Carlos C. Matos, Marco S. Lucas, José A. Peres
Published 2021-08-01