Optimizing the Enzymatic-Assisted Extraction of Aromatic Compounds from Red Wine Lees

Mălina Deșliu-Avram; Elena Radu; Diana Constantinescu-Aruxandei; Florin Oancea

doi:10.3390/chemproc2022007059

Chemistry Proceedings (Mar 2022)

Optimizing the Enzymatic-Assisted Extraction of Aromatic Compounds from Red Wine Lees

Mălina Deșliu-Avram,
Elena Radu,
Diana Constantinescu-Aruxandei,
Florin Oancea

Affiliations

Mălina Deșliu-Avram: National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania
Elena Radu: National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania
Diana Constantinescu-Aruxandei: National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania
Florin Oancea: National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania

DOI: https://doi.org/10.3390/chemproc2022007059
Journal volume & issue: Vol. 7, no. 1
p. 59

Abstract

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In this research, we aimed to optimize the enzymatic-assisted extraction of volatile oily compounds from red wine lees, which give cognac flavor to the wine [...]

Published in Chemistry Proceedings

ISSN: 2673-4583 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry
Website: https://www.mdpi.com/journal/chemproc

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