Application of a new organic yeast immobilization method for sparkling wine production

Application of a new organic yeast immobilization method for sparkling wine production

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Puig-Pujol, Anna, Bertran, Eva, García-Martínez, Teresa, Capdevila, Fina, Mínguez, Santiago, Mauricio, Juan Carlos
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 3 (2013), p. 386-394
Materias:	Enología Champán y vino espumoso Levadura Inmovilización Espumación Análisis organoléptico Vino espumoso Vino espumante Evaluación sensorial
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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