Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method-Reference-Cited by-同舟云学术

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Author:

Pons‐Mercadé P.¹,Giménez P.¹,Vilomara G.²,Conde M.²,Cantos A.²,Rozès N.¹,Ferrer S.³,Canals J.M.¹,Zamora F.¹^ORCID

Affiliation:

1. Departament de Bioquímica i Biotecnologia Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili 43007 Tarragona Spain

2. Juvé & Camps SA Barcelona 46100 Burjassot Spain

3. ENOLAB, Departament de Microbiologia i Ecologia Institut BioTecMed, Universitat de València València 08770 Sant Sadurni d'Anoia Spain

Funder

Centre for Industrial Technological Development

Publisher

Wiley

Subject

Horticulture

Link

Reference53 articles.

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

4. A new simplified method for measuring the color of wines. I. Red and rosé wines;Ayala F.;American Journal of Enology and Viticulture,1997

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