Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration
{{output}}
The rising demand for low- and no-alcohol (LoNoA) wines necessitates advanced dealcoholization techniques that retain key aroma compounds and sensory quality. Reverse osmosis (RO) is a promising method, yet the impact of RO pressure on volatile composition and... ...
