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Wine Dealcoholization: State of the Art and Effects on Chemical Composition
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 60 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Recording of the webinar held by Tiziana Lisanti
Professor Tiziana Lisanti from the University of Napoli provides an in-depth overview of the impact of dealcoholization on wine chemical composition and sensory characteristics.
Gain insights from over 15 years of research into maintaining the delicate balance between alcohol reduction and flavor preservation.
Some of the Key Highlights of her presentation include addressing sugar concentration challenges, exploring the intricacies of managing high sugar concentration in grape juice during vinification, exacerbated by global warming’s impact on maturation processes and rising demand for lower-alcohol solutions, by analyzing the increasing market demand for reduced-alcohol beverages, driven by health and social concerns related to alcohol consumption.
She delves into cutting-edge techniques, advanced dealcoholization methods, with a focus on vacuum distillation and membrane separation techniques to help understand their applications for achieving precise alcohol levels. Another topic faced is sensory compound preservation, as she examines the concerns surrounding potential sensory compound loss during dealcoholization.
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