Influence of Yeast Strain, Bentonite addition, and aging time on volatile compounds of sparkling wines

Influence of Yeast Strain, Bentonite addition, and aging time on volatile compounds of sparkling wines

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Pozo-Bayón, M. Angeles, Pueyo, Pedro, Martín-Alvarez, Pedro J., Marínez-Rodríguez, Adolfo J., Polo, M. Carmen
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 4 (2003), p. 273-278
Materias:	Enología Champán y vino espumoso Levadura Bentonita Envejecimiento Compuesto volátil Vino espumoso Vino espumante Añejamiento
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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