Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics-Reference-Cited by-同舟云学术

Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics

Published:2002-08-30 Issue:20 Volume:50 Page:5596-5599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Girbau-Solà T.¹,López-Tamames E.¹,Buján J.¹,Buxaderas S.¹

Affiliation:

1. Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain, and Freixenet S.A. C/Joan Sala, 2. 08770 Sant Sadurní d'Anoia, Barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020375z

Reference24 articles.

1. Boletín Oficial del Estado 20 de Noviembre de 1991. Reglamentación de la Denominación Cava y de su consejo Regulador. Orden 14 de Noviembre de 1991 BOE no 189278: 37587−93.

2. Foaming in Grape Juices of White Varieties

3. Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines;Molecules;2023-11-03

2. Managing the quality of sparkling wines;Managing Wine Quality;2022

3. New directions in stabilization, clarification, and fining;Managing Wine Quality;2022

4. Improvement of the foamability of sparkling base wines by the addition of Acacia gums;Food Chemistry;2020-05

5. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine;International Journal of Food Microbiology;2019-01