Application of a new organic yeast immobilization method for sparkling wine production

American Journal of Enology and Viticulture

Volumn 64, Issue 3, 2013, Pages 386-394

  Puig Pujol, Anna ^a   Bertran, Eva ^a   García Martínez, Teresa ^b   Capdevila, Fina ^a   Mínguez, Santiago ^a   Mauricio, Juan Carlos ^b  

^a IRTA   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Biocapsules; Enological parameters; Foaming properties; Immobilized yeast; Sensory analysis; Sparkling winemaking

Indexed keywords

EID: 84883346643     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2013.13031     Document Type: Article

References (32)

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