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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

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García Esparza, MJ.; Aleixandre Benavent, JL.; Alvarez Cano, MI.; Lizama Abad, V. (2009). Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds. European Food Research and Technology. 229(1):133-139. https://doi.org/10.1007/s00217-009-1034-z

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Título: Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds
Autor: García Esparza, Mª José Aleixandre Benavent, José Luís Alvarez Cano, María Inmaculada Lizama Abad, Victoria
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the sensory characteristics and in the case of sparkling wine, the foam quality. The influence ...[+]
Palabras clave: Sparkling wine , Volatile compounds , Foam , Bobal , Tirage solution
Derechos de uso: Cerrado
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-009-1034-z
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-009-1034-z
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//20040938/
Agradecimientos:
The experimental report here is a part of a project financially supported by the Universidad Polytechnic of Valencia, Vice-rectorate for research (20040938) which the authors gratefully acknowledge.
Tipo: Artículo

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