Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation
BIO Web Conf., 12 (2019) 02020
Published online: 2019-02-19
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
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 and Valeriu V. CoteaFoods 15 (2) 321 (2026)
https://doi.org/10.3390/foods15020321
A cross-country analysis on satisfaction and perception of non-alcoholic wine
Mingze Rui, Simone Blanc, Filippo Brun, Antonina Sparacino, Giulia Mastromonaco and Stefano MassagliaFood Quality and Preference 137 105774 (2026)
https://doi.org/10.1016/j.foodqual.2025.105774
Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry
Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi and Emanuele BoselliComprehensive Reviews in Food Science and Food Safety 24 (3) (2025)
https://doi.org/10.1111/1541-4337.70171
Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis
Yogesh Kumar, Lorenzo Italiano, Matthias Schmitt, Arianna Ricci, Giuseppina Paola Parpinello and Andrea VersariFood Chemistry 495 146499 (2025)
https://doi.org/10.1016/j.foodchem.2025.146499
Aroma Retention and Sensory Characteristics of Low‐ and No‐Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration
Faisal Eudes Sam, Xinlong Chen, Guanyu Li, Jihong Yang and Yongsheng TaoJournal of Food Science 90 (5) (2025)
https://doi.org/10.1111/1750-3841.70253
Effects of Apical, Late-Season Leaf Removal on Vine Performance and Wine Properties in Sangiovese Grapevines (Vitis vinifera L.)
Alberto Vercesi, Mario Gabrielli, Alessandra Garavani and Stefano PoniHorticulturae 10 (9) 929 (2024)
https://doi.org/10.3390/horticulturae10090929
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
João Mota and Alice VilelaFermentation 10 (4) 200 (2024)
https://doi.org/10.3390/fermentation10040200
Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata and Shunyu HanMembranes 11 (12) 957 (2021)
https://doi.org/10.3390/membranes11120957