Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods
Author:
Funder
CAPES
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference72 articles.
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1. Differentiation through E‐nose and GC‐FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods;Journal of the Science of Food and Agriculture;2024-01-05
2. Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines;Journal of the Science of Food and Agriculture;2023-04-21
3. Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?;OENO One;2023-03-17
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