Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines-Reference-Cited by-同舟云学术

Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

Published:2018-02-28 Issue: Volume: Page:
ISSN:
Container-title:Grapes and Wines - Advances in Production, Processing, Analysis and Valorization
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Author:

Martínez-Lapuente Leticia,Ayestarán Belén,Guadalupe Zenaida

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/57968

Reference75 articles.

1. OIV’s Focus. The sparkling wine market. [Internet]. 2017. Available from: http://www.oiv.int/public/medias/3098/les-vins-effervescents-en-complet.pdf [Accessed: 2017-05-15]

2. Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions. OJ L 193, 24.7.2009. pp. 1-59

3. Alexandre H, Guilloux-Benatier M. Yeast autolysis in sparkling wine. A review. Australian Journal of Grape and Wine Research. 2006;12:119-127. DOI: 10.1111/j.1755-0238.2006.tb00051.x

4. Buxaderas S, López-Tamames E. Sparkling wines: Features and trends from tradition. Advances in Food and Nutrition Research. 2012;66:1-45. DOI: 10.1016/B978-0-12-394597-6.00001-X

5. Liger-Belair G. Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. The European Physical Journal Special Topics. 2017;226:3-116. DOI: 10.1140/epjst/e2017-02678-7

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