Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)-Reference-Cited by-同舟云学术

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Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Published:2024-08 Issue: Volume:60 Page:104358
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Silveira Rafaela Diogo,de Sá Torres Luís Henrique Pereira^ORCID,Hernandes Karolina Cardoso,dos Santos e Santos Renata Torres^ORCID,Dantas Bárbara França,Telles Biasoto Aline Camarão,Zini Cláudia Alcaraz,Welke Juliane Elisa^ORCID

Publisher

Elsevier BV

Reference34 articles.

1. Official methods of analysis of the association of official analytical chemists,2016

2. A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods;Baiano;Food Bioscience,2023

3. Ministério da Agricultura Pecuária e Abastecimento,2012

4. New trends in sparkling wine production: Yeast rational selection;Di Gianvito,2019

5. Sugar reduction without compromising sensory perception. An impossible dream?;Hutchings;Critical Reviews in Food Science and Nutrition,2019

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