Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

by Medina-Trujillo Laura, González-Royo Elena, Sieczkowski Nathalie, Heras José, Fort Francesca, Canals Joan Miquel, Zamora Fernando
Published 2016-01-01

Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

by Medina-Trujillo Laura, González-Royo Elena, Sieczkowski Nathalie, Heras José M., Fort Francesca, Canal Joan Miquel, Zamora Fernando
Published 2017-01-01

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

by Esteruelas Mireia, González-Royo Elena, Gil Mariona, Kountoudakis Nikolaos, Orte Antonio, Cantos Antonio, Fort Francesca, Canals Joan Miquel, Zamora Fernando
Published 2015-01-01

Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

by Pascual Olga, Pons-Mercadé Pere, Gombau Jordi, Ortiz-Julien Anne, Heras José M., Fort Francesca, Canals Joan Miquel, Zamora Fernando
Published 2017-01-01