Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality
Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae (OptimumwhiteTM) or Torulaspora delburueckii (TD291). After 9 months, the samples were analyzed and t...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://doi.org/10.1051/bioconf/20170902031 |