Pilot scale dealcoholization of wine by extraction with solid carbon dioxide
- Author
- ANTONELLI, A1 ; CARNACINI, A2 ; MARIGNETTI, N3 ; NATALI, N1
[1] Università di Bologna, Istituto di Industrie Agrarie, v. S. Giacomo 7, 40126 Bologna, Italy
[2] Università di Reggio Calabria, Istituto di Microbiologia e Technologia Agraria e Forestale, p.zza S. Francesco, 89061 Gallina (RG), Italy
[3] Università di Ferrara, Dipartimento di Matematica, v. Machiavelli 35, 44100 Ferrara, Italy - Source
Journal of food science. 1996, Vol 61, Num 5, pp 970-972 ; ref : 11 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Désalcoolisation Echelle pilote Evaluation performance Extraction Neige carbonique Pulvérisation Vin blanc Vin rouge
- Keyword (en)
- Dealcoholization Pilot plant scale Performance evaluation Extraction Solid carbon dioxide Spraying White wine Red wine
- Keyword (es)
- Desalcoholización Escala piloto Evaluación prestación Extracción Nieve carbónica Pulverización Vino blanco Vino tinto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3256816
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1996.tb10913.x 
https://dx.doi.org/10.1111/j.1365-2621.1996.tb10913.x
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