Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption

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Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption.pdf(142.91 KB)
Date
2005
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Brettanomyces/Dekkara, Off-flavor, Red wines, Reverse osmosis, Adsorption resin
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https://repositorio.uc.cl/handle/11534/48017
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