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Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

  • Published:2015-04 Issue:1 Volume:61 Page:47-55
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Pérez-Magariño Silvia,Ortega-Heras Miriam,Bueno-Herrera Marta,Martínez-Lapuente Leticia,Guadalupe Zenaida,Ayestarán Belén

Funder

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria

La Rioja Government

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Yeast autolysis in sparkling wine. A review;Alexandre;Australian Journal of Grape and Wine Research,2006

2. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles;Álvarez-Pérez;Food Chemistry,2012

3. Influence of variety and aging on foaming properties of sparkling wine (Cava). 1;Andrés-Lacueva;Journal of Agricultural and Food Chemistry,1996

4. Influence of variety and aging on foaming properties of cava (Sparkling wine). 2;Andrés-Lacueva;Journal of Agricultural and Food Chemistry,1997

5. Sparkling wines: features and trends from tradition;Buxaderas;Advances in Food and Nutrition Research,2012
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