Foods (Basel, Switzerland)
Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.
Răzvan Vasile Filimon, Florin Dumitru Bora, Constantin Bogdan Nechita, Marius Niculaua, Cătălin Ioan Zamfir, Roxana Mihaela Filimon, Ancuţa Nechita, Valeriu V Cotea
Published: 202610.3390/foods15020321
Abstract
In the context of climate change and the general trend toward a healthy lifestyle, reducing the alcoholic strength of wines poses a major challenge for producers. In order to obtain quality low-alcohol wines (LAWs), Muscat Ottonel conventional wine w…
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