2022
DOI: 10.1016/j.lwt.2022.114034
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Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

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Cited by 11 publications
(4 citation statements)
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“…In general, controlled wine showed the highest alcohol concentration, and partially fermented and total dealcoholized wines showed lower concentrations due to the elimination of these components during the dealcoholizing process. These results agree with those of Ma et al [23].…”
Section: Alcoholssupporting
confidence: 94%
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“…In general, controlled wine showed the highest alcohol concentration, and partially fermented and total dealcoholized wines showed lower concentrations due to the elimination of these components during the dealcoholizing process. These results agree with those of Ma et al [23].…”
Section: Alcoholssupporting
confidence: 94%
“…The total dealcoholizing process significantly affects the total concentration of C 6 compounds, reaching a reduction of 87% in comparison with the control wine. These results were similar to the obtained by [23] in dealcoholized rosé Pinot Noir wines.…”
Section: Volatile Compoundssupporting
confidence: 91%
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“…However, in terms of wine quality, the most important determinations for practical and legal purposes include alcohol, total acidity, volatile acidity and free and total SO 2 [27,28]. In this sense, there are several studies in the literature on the evolution of the physico-chemical, sensory and quality parameters [13,[29][30][31][32][33] of dealcoholised wines using different technologies or on the waste produced by high temperatures for the production of low-alcohol wines [34]. However, there are no studies on the evolution of physicochemical parameters of dealcoholised wines using GoLo dealcoholisation technology.…”
Section: Introductionmentioning
confidence: 99%