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For: Gil M, Estévez S, Kontoudakis N, Fort F, Canals JM, Zamora F. Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2018-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Number Cited by Other Article(s)
1
Just-Borràs A, Moroz E, Giménez P, Gombau J, Ribé E, Collado A, Cabanillas P, Marangon M, Fort F, Canals JM, Zamora F. Comparison of ancestral and traditional methods for elaborating sparkling wines. Curr Res Food Sci 2024;8:100768. [PMID: 38860264 PMCID: PMC11163175 DOI: 10.1016/j.crfs.2024.100768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024]  Open
2
Maselesele TL, Molelekoa TBJ, Gbashi S, Adebo OA. The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach. PLANTS (BASEL, SWITZERLAND) 2023;12:3473. [PMID: 37836213 PMCID: PMC10575144 DOI: 10.3390/plants12193473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/23/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023]
3
Gutiérrez AR, Portu J, López R, Garijo P, González-Arenzana L, Santamaría P. Carbonic maceration vinification: A tool for wine alcohol reduction. Food Chem 2023;426:136558. [PMID: 37329794 DOI: 10.1016/j.foodchem.2023.136558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/19/2023]
4
Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, Pichler A. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. MEMBRANES 2022;12:1008. [PMID: 36295766 PMCID: PMC9609608 DOI: 10.3390/membranes12101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
5
Ivić I, Kopjar M, Buljeta I, Pichler D, Mesić J, Pichler A. Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine. MEMBRANES 2022;12:76. [PMID: 35054602 PMCID: PMC8777971 DOI: 10.3390/membranes12010076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022]
6
Sam FE, Ma T, Liang Y, Qiang W, Atuna RA, Amagloh FK, Morata A, Han S. Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. MEMBRANES 2021;11:membranes11120957. [PMID: 34940458 PMCID: PMC8708490 DOI: 10.3390/membranes11120957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 12/03/2022]
7
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021;10:foods10102498. [PMID: 34681547 PMCID: PMC8535880 DOI: 10.3390/foods10102498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/29/2022]  Open
8
Ramsey I, Yang Q, Fisk I, Ayed C, Ford R. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. FOOD CHEMISTRY-X 2021;10:100121. [PMID: 34189455 PMCID: PMC8220173 DOI: 10.1016/j.fochx.2021.100121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/23/2021] [Accepted: 04/28/2021] [Indexed: 11/29/2022]
9
Ivić I, Kopjar M, Jukić V, Bošnjak M, Maglica M, Mesić J, Pichler A. Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon. Molecules 2021;26:molecules26040874. [PMID: 33562235 PMCID: PMC7915410 DOI: 10.3390/molecules26040874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 01/27/2023]  Open
10
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes (Basel) 2021. [DOI: 10.3390/pr9010089] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]  Open
11
Gutiérrez-Gamboa G, Zheng W, Martínez de Toda F. Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review. Food Res Int 2021;139:109946. [DOI: 10.1016/j.foodres.2020.109946] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/11/2020] [Accepted: 11/28/2020] [Indexed: 12/11/2022]
12
Ahn H, Lee JH. Equilibrium Theory Analysis of Vacuum Swing Adsorption for Separation of Ethanol from CO2 in a Beverage Dealcoholization Process. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c04768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
13
Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03436-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
14
Kim ID, Dhungana SK, Park YS, Kim JH, Shin DH. Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment. Food Sci Biotechnol 2019;28:1421-1431. [PMID: 31695940 DOI: 10.1007/s10068-019-00574-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 12/28/2018] [Accepted: 01/28/2019] [Indexed: 11/25/2022]  Open
15
González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019;99:4580-4592. [PMID: 30891763 DOI: 10.1002/jsfa.9697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
16
Canonico L, Solomon M, Comitini F, Ciani M, Varela C. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions. Food Microbiol 2019;84:103247. [PMID: 31421773 DOI: 10.1016/j.fm.2019.103247] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/28/2022]
17
Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03258-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
18
Piccardo D, Favre G, Pascual O, Canals J, Zamora F, González-Neves G. Reducción del contenido de alcohol y pH de vinos tintos Pinot noir y Tannat empleando uvas con diferentes niveles de maduración. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191202023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]  Open
19
Teslić N, Patrignani F, Ghidotti M, Parpinello GP, Ricci A, Tofalo R, Lanciotti R, Versari A. Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3045-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
20
Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches. Food Res Int 2018;109:561-571. [PMID: 29803484 DOI: 10.1016/j.foodres.2018.04.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/03/2018] [Accepted: 04/25/2018] [Indexed: 11/24/2022]
21
Martín J, Díaz-Montaña EJ, Asuero AG. Recovery of Anthocyanins Using Membrane Technologies: A Review. Crit Rev Anal Chem 2018;48:143-175. [PMID: 29185791 DOI: 10.1080/10408347.2017.1411249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
22
Beverage dealcoholization processes: Past, present, and future. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.018] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
23
Mestre Furlani MV, Maturano YP, Combina M, Mercado LA, Toro ME, Vazquez F. Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content. FEMS Yeast Res 2017;17:2975574. [PMID: 28175291 DOI: 10.1093/femsyr/fox010] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Accepted: 02/06/2017] [Indexed: 12/16/2022]  Open
24
Müller M, Bellut K, Tippmann J, Becker T. Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes. CHEMBIOENG REVIEWS 2017. [DOI: 10.1002/cben.201700010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
25
Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3030029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
26
Longo R, Blackman JW, Torley PJ, Rogiers SY, Schmidtke LM. Changes in volatile composition and sensory attributes of wines during alcohol content reduction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017;97:8-16. [PMID: 27098726 DOI: 10.1002/jsfa.7757] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 04/11/2016] [Accepted: 04/15/2016] [Indexed: 06/05/2023]
27
Müller M, Bellut K, Tippmann J, Becker T. Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale. CHEM-ING-TECH 2016. [DOI: 10.1002/cite.201600071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
28
Ciani M, Morales P, Comitini F, Tronchoni J, Canonico L, Curiel JA, Oro L, Rodrigues AJ, Gonzalez R. Non-conventional Yeast Species for Lowering Ethanol Content of Wines. Front Microbiol 2016;7:642. [PMID: 27199967 PMCID: PMC4854890 DOI: 10.3389/fmicb.2016.00642] [Citation(s) in RCA: 117] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Accepted: 04/18/2016] [Indexed: 12/20/2022]  Open
29
Banvolgyi S, Savaş Bahçeci K, Vatai G, Bekassy S, Bekassy-Molnar E. Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels. FOOD SCI TECHNOL INT 2016;22:677-687. [PMID: 27056596 DOI: 10.1177/1082013216642331] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 03/08/2016] [Indexed: 11/15/2022]
30
From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine. BEVERAGES 2015. [DOI: 10.3390/beverages1040292] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
31
Beer dealcoholization using non-porous membrane distillation. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.03.001] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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