Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve ) Preparation for Sparkling Wine Production
Author:
Affiliation:
1. Dept. for Innovation in Biological, Agro-food and Forest Systems; Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
Funder
PSR (Misura 124) Regione Lazio
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13379/fullpdf
Reference21 articles.
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3. Sparkling wines: features and trends from tradition;Buxaderas;Adv Food Nutr Res,2012
4. The trehalose myth revisited: introduction to a symposium on stabilization of cells in the dry state;Crowe;Cryobiology,2001
5. Effect of production phase on bottle-fermented sparkling wine quality;Kemp;J Agric Food Chem,2015
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