Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 729-744

  Rodriguez Nogales, José Manuel ^a   Fernández Fernández, Encarnación ^a   Vila Crespo, Josefina ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Autolysis; Oenological parameters; Sensorial; Sparkling wine; Yeast derivates

Indexed keywords

AUTOLYSIS; CELL WALLS; MANNOPROTEINS; OENOLOGICAL PARAMETERS; SENSORIAL; SENSORIAL ANALYSIS; YEAST CELL;

ANTIGEN-ANTIBODY REACTIONS;

YEAST;

EID: 84866452533     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1801-0     Document Type: Article

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