Effect of the traditional, charmat and asti method production on the volatile composition of moscato giallo sparkling wines

LWT

Volumn 61, Issue 2, 2015, Pages 393-400

  Caliari, Vinícius ^a,b   Panceri, Carolina Pretto ^a   Rosier, Jean Pierre ^b   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b EMPRESA DE PESQUISA AGROPECUÁRIA E EXTENSÃO RURAL DE SANTA CATARINA   (Brazil)

Author keywords

Asti; Charmat; Sparkling wines; Traditional; Volatile composition

Indexed keywords

DRUG PRODUCTS; GAS CHROMATOGRAPHY; IONIZATION OF GASES; MANUFACTURE; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

ASTI; CHARMAT; SPARKLING WINES; TRADITIONAL; VOLATILE COMPOSITION;

WINE;

ANANAS COMOSUS; VITACEAE;

EID: 84926046809     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.039     Document Type: Article

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