Found: 4
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The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 172, doi. 10.1002/jsfa.7706
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- Article
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 2071, doi. 10.1002/jsfa.6922
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- Article
Effect of sequential inoculation ( Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 4, p. 681, doi. 10.1007/s00217-016-2781-2
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- Article
Oenological consequences of sequential inoculation with non- Saccharomyces yeasts ( Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 5, p. 999, doi. 10.1007/s00217-014-2404-8
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- Article