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Cited article:

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 Tao
Journal of Food Science 90 (5) (2025)
https://doi.org/10.1111/1750-3841.70253

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 Boselli
Comprehensive Reviews in Food Science and Food Safety 24 (3) (2025)
https://doi.org/10.1111/1541-4337.70171

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 Poni
Horticulturae 10 (9) 929 (2024)
https://doi.org/10.3390/horticulturae10090929

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 Han
Membranes 11 (12) 957 (2021)
https://doi.org/10.3390/membranes11120957