Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method
Nunez, Yolanda P, Carrascosa, Alfonso V, González, Ramón, Polo, María C, Martínez-Rodríguez, Adolfo J
Published in Journal of agricultural and food chemistry (07.09.2005)
Published in Journal of agricultural and food chemistry (07.09.2005)
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Journal Article
MEJORA DE LA CALIDAD DE VINOS DE LA VARIEDAD ALBARINO MEDIANTE CRIANZA BIOLOGICA ANAEROBIA CON LA LEVADURA ECOTIPICA SACCHAROMYCES CEREVISAE DSM 21378
CARRASCOSA SANTIAGO, ALFONSO V, RODRIGUEZ CANAS, EMILIO, JUEGA RIVERA, MARTA, NUNEZ GUTIERREZ, YOLANDA P, MARTINEZ RODRIGUEZ, ADOLFO J
Year of Publication 28.02.2013
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Year of Publication 28.02.2013
Patent
Improving the wine quality of the albari¿o variety through anaerobian biological aging with the ecotypic yeast saccharomyces cerevisae dsm 21378. (Machine-translation by Google Translate, not legally binding)
CARRASCOSA SANTIAGO, ALFONSO V, RODRIGUEZ CANAS, EMILIO, JUEGA RIVERA, MARTA, NUNEZ GUTIERREZ, YOLANDA P, MARTINEZ RODRIGUEZ, ADOLFO J
Year of Publication 12.03.2012
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Year of Publication 12.03.2012
Patent