The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine

Journal of the Science of Food and Agriculture

Volumn 98, Issue 3, 2018, Pages 1171-1178

  Crumpton, Mark ^a   Rice, Christopher J ^b   Atkinson, Andrew ^a   Taylor, Geoff ^b   Marangon, Matteo ^a,c  

^a and Research   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

^c UNIVERSITY OF PADOVA   (Italy)

Author keywords

dosage; foam; sparkling wine; sucrose; viscosity

Indexed keywords

FOOD ADDITIVE; SUCROSE;

ALCOHOLIC BEVERAGE; ANALYSIS; DEVICES; FERMENTATION; FOOD PACKAGING; UNITED KINGDOM;

ALCOHOLIC BEVERAGES; FERMENTATION; FOOD ADDITIVES; FOOD PACKAGING; SUCROSE; UNITED KINGDOM;

EID: 85040249766     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8570     Document Type: Article

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