Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines

Journal of the Science of Food and Agriculture

Volumn 84, Issue 2, 2004, Pages 127-133

  Gallart, Magdalena ^a   Tomás, Xavier ^b   Suberbiola, Gabriel ^c   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INSTITUT QUÍMIC DE SARRIÀ   (Spain)

^c Freixenet SA   (Sweden)

Author keywords

Aging; Base wine; Foam; Harvest; Mosalux; Sensory analysis; Sparkling wine; Variety

Indexed keywords

AGING; FOAM; GAS;

EID: 0842266159     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1614     Document Type: Article

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