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ItalianoAt present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a good idea to look into the role that different yeast strains have on the determination and modification, during the refermentation, of the fermentation volatile compounds responsible for the much sought after “fruity sensation” of sparkling wines that are made to be drank young
| Citation: | Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Guzzon, R.; Raveane, L.; Larcher, R. (2015). Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production. INFOWINE, 3 (3): 1-5. handle: http://hdl.handle.net/10449/33049 |
| Internal authors: | |
| Organization unit: | Experiment and Technological Services Department # CTT (2012- ) |
| Authors: | Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Guzzon, R.; Raveane, L.; Larcher, R. |
| Title: | Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production |
| Journal: | INFOWINE |
| Issue Date: | 2015 |
| Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
| Language: | English |
| IF: | Without Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| URL: | http://www.infowine.com/default.asp?scheda=14251 |
| Appears in Collections: | 01 - Journal article |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| Nicolini et al 2015 Infowine N. 3-3 pagg. 1-5 inglese.pdf | N/A | Non specificato | Utenti riconosciuti Request a copy |
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