Ascorbic acid effects on the post-disgorgement oxidative stability of sparkling wine
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | Marks, A. C. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 44, no. 2 (1993), p. 227-231 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
-
Inhibitory effects of medium chain fatty acids on yeast cells growing in synthetic nutrient medium and in the sparkling moscato wine "Asti spumante"
por: RAVAGLIA, S. -
Assessing the sensory profiles of sparkling wine over time
por: White, Maya R. Hood -
Relationship between foam characteristics and chemical composition in wines and cavas (Sparkling Wines)
por: PUEYO, E. -
Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behavior
por: ROBILLARD, Bertrand -
Hybridization and typing of yeasts used in sparkling wine fermentations
por: Jolly, N. P.