Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine-Reference-Cited by-同舟云学术

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Published:2016-09-08 Issue:4 Volume:243 Page:681-688
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Medina-Trujillo Laura,González-Royo Elena,Sieczkowski Nathalie,Heras José,Canals Joan Miquel,Zamora Fernando

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2781-2.pdf

Reference36 articles.

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2. Coelho E, Reis A, Domingues MRM, Rocha SM, Coimbra MA (2011) Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines. J Agric Food Chem 59:3168–3179

3. Kemp B, Alexandre H, Robillard B, Marchal R (2015) Effect of production phase on bottle-fermented sparkling wine quality. J Agric Food Chem 63:19–38

4. Junker B (2007) Foam and its mitigation in fermentation systems. Biotechnol Prog 23:767–784

5. Brissonnet F, Maujean A (1993) Characterization of foaming proteins in a Champagne base wine. Am J Enol Vitic 44:297–301

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