Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the Science of Food and Agriculture

Volumn 96, Issue 15, 2016, Pages 4962-4972

  Martí Raga, Maria ^a   Martín, Valentina ^b   Gil, Mariona ^a   Sancho, Marta ^a   Zamora, Fernando ^a   Mas, Albert ^a   Beltran, Gemma ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

aging; autolysis; foamability; inactive yeast; nitrogen; polysaccharides

Indexed keywords

AMINO ACID; NITROGEN; POLYSACCHARIDE;

ANALYSIS; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; METABOLISM; PROCEDURES; SACCHAROMYCES CEREVISIAE; SENSATION; TIME FACTOR; VITIS; WINE;

AMINO ACIDS; FERMENTATION; FOOD HANDLING; FRUIT; NITROGEN; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; SENSATION; TIME FACTORS; VITIS; WINE;

EID: 84982217621     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7905     Document Type: Article

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