Proceedings
(Nov 2020)
Optimization of Aroma Compounds Extraction from Wine Lees Using a Taguchi Design
- Mălina Deșliu-Avram,
- Mariana Popescu,
- Elena Radu,
- Diana Constantinescu-Aruxandei,
- Florin Oancea
Affiliations
- Mălina Deșliu-Avram
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Mariana Popescu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Elena Radu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Diana Constantinescu-Aruxandei
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Florin Oancea
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- DOI
-
https://doi.org/10.3390/proceedings2020057042
- Journal volume & issue
-
Vol. 57,
no. 1
p.
42
Abstract
Read online
In this study, we aimed to optimize the aromatic compounds’ extraction from wine lees which are responsible for cognac oil aroma. [...]
Keywords
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