Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production

Journal of Food Science

Volumn 81, Issue 8, 2016, Pages M2015-M2020

  Benucci, Ilaria ^a   Liburdi, Katia ^a   Cerreti, Martina ^a   Esti, Marco ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

Author keywords

active dry yeast; cell viability; Pied de Cuve; Prise de mousse; sparkling wine

Indexed keywords

ANALYSIS; CARBOHYDRATE METABOLISM; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; PRESSURE; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

CARBOHYDRATE METABOLISM; FERMENTATION; FRUIT; HUMANS; PRESSURE; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84978134358     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13379     Document Type: Article

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