Year: 2024
Type: conference-paper
Abstract: In recent years, there has been an increase in demand for non-alcoholic wine with an ethanol content of less than 0.5% v/v. The dealcoholization process can take place by various methods, such as vacuum distillation or membrane technologies like osmotic distillation. Compared to distillation, membrane systems often require multiple passes or a combination of multiple separation methods. Complete or almost complete removal of ethanol significantly changes the sensory characteristics of wine.
DOI: 10.58233/rcdvyt4m
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407519938