Hybridization and typing of yeasts used in sparkling wine fermentations

Ejemplares similares

• Production of bottle-fermented sparkling wine using yeast immobilized in double-layer gel beads or strands
  por: Yokotsuka, Koki
• Examen de l'approvisionnement en nutriments et de la vitalité des levures menant à une amélioration de la qualité des vins et des vins mousseux
  por: Rauhut, D.
• High-pressure homogenization to modify yeast performance for sparkling wine production according to traditional methods
• Influence of Yeast Strain, Bentonite addition, and aging time on volatile compounds of sparkling wines
• Application of a new organic yeast immobilization method for sparkling wine production