Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology-Reference-Cited by-同舟云学术

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Published:2009-07 Issue:6-7 Volume:20 Page:289-299
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Pozo-Bayón María Ángeles,Martínez-Rodríguez Adolfo,Pueyo Encarnación,Moreno-Arribas M. Victoria

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference89 articles.

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3. Yeast autolysis in sparkling wine – a review;Alexandre;Australian Journal of Grape and Wine Research,2006

4. Viticultural evaluation of French and California Pinot noir clones grown for production of sparkling wine;Anderson;American Journal of Enology and Viticulture,2008

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

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