Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines-Reference-Cited by-同舟云学术

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

Published:2020-02-07 Issue:6 Volume:100 Page:2618-2629
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,Guadalupe Zenaida¹^ORCID,Ayestaran Belén¹^ORCID,Bueno‐Herrera Marta²,López de la Cuesta Pedro²,Pérez‐Magariño Silvia²

Affiliation:

1. Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera Logroño Spain

2. Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Crta. Burgos Km 119 Valladolid Spain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10291

Reference56 articles.

1. Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

2. Bitterness

3. Influence of Phenolics on Wine Organoleptic Properties

4. Role of major wine constituents in the foam properties of white and rosé sparkling wines

5. Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening

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