Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region-Reference-Cited by-同舟云学术

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

Published:2018-06-06 Issue:6 Volume:23 Page:1372
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Liu Pin-He,Vrigneau Céline,Salmon Thomas,Hoang Duc An,Boulet Jean-Claude,Jégou Sandrine,Marchal Richard

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/6/1372/pdf

Reference52 articles.

1. Les moûts de 2015;Tusseau;Le Vign. Champen.,2016

2. https://www.champagne.fr/fr/vigne-vin/elaboration/assemblage-des-vins-de-champagne

3. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location

4. Epidemiology of Botrytis cinerea in orchard and vine crops;Elmer,2007

5. Foaming in Grape Juices of White Varieties

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