A TOAST TO ECLIPSE: Arpad Haraszthy and the Sparkling Wine of Old San Francisco.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
Works matching DE "SPARKLING wines industry"
Results: 5
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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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- Publication type:
- Article
3
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 291, doi. 10.1002/jsfa.8470
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- Publication type:
- Article
4
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production.
- Published in:
- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01225
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- Publication type:
- Article
5
Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles.
- Published in:
- Australian Journal of Grape & Wine Research, 2017, v. 23, n. 2, p. 170, doi. 10.1111/ajgw.12277
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- Publication type:
- Article