Effect of production phase on bottle-fermented sparkling wine quality

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 1, 2015, Pages 19-38

  Kemp, Belinda ^a   Alexandre, Hervé ^b   Robillard, Bertrand ^c   Marchal, Richard ^d  

^a BROCK UNIVERSITY   (Canada)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Institut Oenologique de Champagne (IOC) ZI de Mardeuil   (France)

^d UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

aroma; flavor; foaming; sparkling wine; wine production

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; BOTTLING PLANTS; BREWERIES; FLAVORS; ODORS; RUNWAY FOAMING; SENSORY ANALYSIS; WINE; YEAST;

AROMA; MALOLACTIC FERMENTATION; PRODUCTION PHASE; PRODUCTION PHASIS; RESEARCH TOPICS; SPARKLING WINES; WINE PRODUCTION; WINE PRODUCTION INDUSTRY;

BOTTLES;

VITACEAE;

ALCOHOL; BENTONITE; GLASS; SOIL;

ANALYSIS; CHEMISTRY; FERMENTATION; FILTRATION; FOOD HANDLING; FOOD PACKAGING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; ODOR; PH; PROCEDURES; SACCHAROMYCES CEREVISIAE; SOIL; TASTE; VITIS; WINE;

BENTONITE; ETHANOL; FERMENTATION; FILTRATION; FOOD HANDLING; FOOD PACKAGING; FRUIT; GLASS; HUMANS; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES CEREVISIAE; SMELL; SOIL; TASTE; VITIS; WINE;

EID: 84921059171     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504268u     Document Type: Article

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