Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines
Violeta Ruipérez, José Manuel Rodríguez‐Nogales, Encarnación Fernández‐Fernández, Josefina Vila‐Crespo
Topics & Concepts
LeesAutolysis (biology)Food scienceYeastChemistryWineComposition (language)Free amino nitrogenSensory analysisBiochemistryPhilosophyLinguisticsEnzymeFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities