Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region

In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that classical oenological parameters (sugars, pH, total aci...

Full description

Bibliographic Details
Main Authors: Pin-He Liu, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine Jégou, Richard Marchal
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Molecules
Subjects:
grape berry maturity
protein
foam
grape juice
base wine
sparkling wine
Pearson’s correlation
Online Access:http://www.mdpi.com/1420-3049/23/6/1372

Internet

http://www.mdpi.com/1420-3049/23/6/1372

Similar Items