Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
This partial dealcoholization technique is slightly more effective for the treated red wines. However, the dialyzed red wines are less acceptable by consumers than the corresponding white wines. © 2025 Society of Chemical Industry.
Authors
- Pedro Prádanos (ORCID: https://orcid.org/0000-0001-8939-8518)
- Laura Palacio (ORCID: https://orcid.org/0000-0001-9886-9553)
- J.I. Calvo (ORCID: https://orcid.org/0000-0001-9958-6344)
- Encarnación Fernández‐Fernández (ORCID: https://orcid.org/0000-0003-2699-7251)
- David Rodríguez (ORCID: https://orcid.org/0000-0001-5397-5766)
- A. Hernández (ORCID: https://orcid.org/0000-0002-2475-5681)
Institutions
- Universidad de Valladolid (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-04
- DOI
- https://doi.org/10.1002/jsfa.70300
- Primary Topic
- Enzyme Catalysis and Immobilization
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- European Commission
- Junta de Castilla y León
- European Regional Development Fund
- Agencia Estatal de Investigación