Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Trends in Food Science and Technology

Volumn 20, Issue 6-7, 2009, Pages 289-299

  Pozo Bayón, María Ángeles ^a   Martínez Rodríguez, Adolfo ^a   Pueyo, Encarnación ^a   Moreno Arribas, M Victoria ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CURRENT SITUATION; FUTURE TRENDS; PRODUCTION TECHNOLOGY; SENSORY CHARACTERISTICS; WINE PRODUCTION;

BIOCHEMICAL ENGINEERING; BIOCHEMISTRY; BREWERIES; FERMENTATION; WINE; YEAST;

TECHNOLOGY;

EID: 67349237089     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.03.011     Document Type: Review

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