Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters-Reference-Cited by-同舟云学术

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Published:2019-04-25 Issue:10 Volume:99 Page:4580-4592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

González‐Lázaro Miriam¹,Martínez‐Lapuente Leticia¹,Palacios Antonio¹,Guadalupe Zenaida¹,Ayestarán Belén¹^ORCID,Bueno‐Herrera Marta²,Cuesta Pedro López²,Pérez‐Magariño Silvia²

Affiliation:

1. Departamento de Agricultura y AlimentaciónInstituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6 Logroño La Rioja Spain

2. Instituto Tecnológico Agrario de Castilla y LeónConsejería de Agricultura y Ganadería Ctra Burgos Km 119, Finca Zamadueñas, Valladolid Spain

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

FEDER

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9697

Reference55 articles.

1. Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging