Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, coll...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Beverages
المؤلفون الرئيسيون:	M. Osorio Alises, E. Sánchez-Palomo, M. A. González Viñas
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2024-12-01
الموضوعات:	dealcoholized wine aromatic distillate volatile compounds GC-MS sensory analysis
الوصول للمادة أونلاين:	https://www.mdpi.com/2306-5710/10/4/123