ethanol lowering
- You have accessRestricted accessTechnical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red WinePedro Valencia, Karen Espinoza, Cristian Ramirez, Wendy Franco, Alejandra UrtubiaAm J Enol Vitic. 2017 68: 386-389 ; DOI: 10.5344/ajev.2017.16005Pedro Valencia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileKaren Espinoza1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileCristian Ramirez1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileWendy Franco2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, ChileAlejandra Urtubia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.