Article ID Journal Published Year Pages File Type
10541572 Food Chemistry 2011 10 Pages PDF
Abstract
► Recent advances in biotechnologies for sparkling wine's production are reviewed. ► Yeast selection, immobilised yeasts and enzymatic preparations are discussed. ► Yeast autolysis and its implications in sparkling wine quality is dealt. ► Factors affecting foam characteristics and sensory quality are considered. ► New trends and perspectives are considered.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review
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