High-Pressure homogenization to modify yeast performance for sparkling wine production according to traditional methods

American Journal of Enology and Viticulture

Volumn 64, Issue 2, 2013, Pages 258-267

  Patrignani, Francesca ^a   Ndagijimana, Maurice ^b   Vernocchi, Pamela ^a   Gianotti, Andrea ^a   Riponi, Claudio ^a   Gardini, Fausto ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Autolysis; High pressure homogenization; Sparkling wine; Volatile profiles; Yeasts

Indexed keywords

SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 84878483374     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2012.12096     Document Type: Article

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