Addition of lees from base wine in the production of Bombino sparkling wine

European Food Research and Technology

Volumn 242, Issue 8, 2016, Pages 1307-1317

  la Gatta, Barbara ^a   Picariello, Gianluca ^b   Rutigliano, Mariacinzia ^a   Lopriore, Giuseppe ^a   Petrella, Giovanni ^a   Rusco, Giusy ^a   Tremonte, Patrizio ^c   Di Luccia, Aldo ^a,b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CNR   (Italy)

^c Department of Agriculture Food and Environment ^*  (Italy)

Author keywords

Bombino grapes wine lees; Foam behaviour; MALDI ToF mass spectrometry; Peptide evolution; Sensory attributes; Sparkling wine ageing

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; DESORPTION; FERMENTATION; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDES; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS;

AROMATIC COMPOSITION; HYDROLYTIC ENZYME; MALDI-TOF MASS SPECTROMETRY; MATRIX-ASSISTED LASER DESORPTION/IONIZATION-TIME-OF-FLIGHT MASS SPECTROMETRY; SENSORY ATTRIBUTES; SPARKLING WINES; SUSTAINABLE TECHNOLOGY; WINE LEES;

WINE;

EID: 84955303542     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2634-z     Document Type: Article

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