Optimizing the Enzymatic-Assisted Extraction of Aromatic Compounds from Red Wine Lees

Optimizing the Enzymatic-Assisted Extraction of Aromatic Compounds from Red Wine Lees

In this research, we aimed to optimize the enzymatic-assisted extraction of volatile oily compounds from red wine lees, which give cognac flavor to the wine [...]

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Veröffentlicht in:Chemistry Proceedings 2022-03, Vol.7 (1), p.59
Hauptverfasser: Mălina Deșliu-Avram, Elena Radu, Diana Constantinescu-Aruxandei, Florin Oancea
Format: Artikel
Sprache:eng
Schlagworte:
aromatic compounds
enzymatic extraction
optimization
red wine lees
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Beschreibung
Zusammenfassung:In this research, we aimed to optimize the enzymatic-assisted extraction of volatile oily compounds from red wine lees, which give cognac flavor to the wine [...]
ISSN:2673-4583
DOI:10.3390/chemproc2022007059