Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 1. Base wine characteristics

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 20, 2002, Pages 5596-5599

  Girbau Sola T ^a   Lopez Tamames E ^a   Bujan J ^b   Buxaderas, S ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Freixenet SA   (Sweden)

Author keywords

Cava; Color intensity; Foam; Monastrell; Red variety; Sparkling wine; Trepat

Indexed keywords

ARTICLE; COLOR; CONTROLLED STUDY; FERMENTATION; NONHUMAN; SPARKLING WINE; WINE; WINE INDUSTRY;

ADSORPTION; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; ETHANOL; FERMENTATION; FLAVONOIDS; FOOD TECHNOLOGY; PHENOLS; POLYMERS; POLYSACCHARIDES; PROTEINS; REGRESSION ANALYSIS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 0037174429     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020375z     Document Type: Article

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