The production and consumer perception of sparkling wines of different carbonation levels
Author:
Affiliation:
1. School of Food Science, Washington State University, Pullman, WA, USA
2. Ste Michelle Wine Estates, Paterson, WA, USA
Publisher
Informa UK Limited
Subject
Horticulture,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09571264.2017.1288092
Reference50 articles.
1. Influence of Variety and Aging on Foaming Properties of Sparkling Wine (Cava). 1
2. Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines: a nondestructive and unintrusive method
3. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine
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