Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Yeast autolysis in sparkling wine - a review;Alexandre;Australian Journal of Grape and Wine Research,2006
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3. Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools;Burin;Microchemical Journal,2015
4. Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties;Caliari;Food Research International,2014
5. Antioxidant activity of lees cell surface during sparkling wine sur lie aging;Gallardo-Chacón;International Journal of Food Microbiology,2010
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