Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)-Reference-Cited by-同舟云学术

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

Published:2014-10-21 Issue:10 Volume:95 Page:2071-2080
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Esteruelas Mireia¹,González-Royo Elena¹,Kontoudakis Nikolaos¹,Orte Antonio²,Cantos Antoni²,Canals Joan Miquel¹,Zamora Fernando¹

Affiliation:

1. Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol); Universitat Rovira i Virgili; Campus de Sescelades, c/Marcel.li Domingo s/n 43007 Tarragona Spain

2. Juvéy Camps SA; c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia Barcelona Spain

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6922/fullpdf

Reference56 articles.

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2. Histoire de bulles;Maujean;Revue Française d'Œnologie,1989

3. Study of effervescence in a glass of Champagne: Frequencies of bubble formation, growth rates, and velocities of rising bubbles;Liger-Belair;Am J Enol Vitic,1999

4. Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines);Pueyo;Am J Enol Vitic,1995

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