Effect of production phase on bottle-fermented sparkling wine quality.
about
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine.Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine ProductionFLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain.Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production.
P2860
Effect of production phase on bottle-fermented sparkling wine quality.
description
2015 nî lūn-bûn
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2015年の論文
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2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
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2015年论文
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2015年论文
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2015年论文
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name
Effect of production phase on bottle-fermented sparkling wine quality.
@en
type
label
Effect of production phase on bottle-fermented sparkling wine quality.
@en
prefLabel
Effect of production phase on bottle-fermented sparkling wine quality.
@en
P2093
P356
P1476
Effect of production phase on bottle-fermented sparkling wine quality.
@en
P2093
Belinda Kemp
Bertrand Robillard
Hervé Alexandre
Richard Marchal
P356
10.1021/JF504268U
P407
P577
2015-01-01T00:00:00Z