Effect of Accelerated Autolysis of Yeast on the Composition...

Journal of Agricultural and Food Chemistry 2005 Vol. 53; Iss. 18

Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method

Nunez, Yolanda P., Carrascosa, Alfonso V., González, Ramón, Polo, María C., Martínez-Rodríguez, Adolfo J.
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Volume:
53
Year:
2005
Language:
english
Pages:
6
DOI:
10.1021/jf050191v
File:
PDF, 150 KB
english, 2005
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