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

García Esparza, Mª José; Aleixandre Benavent, José Luís; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria (Springer-Verlag, 2009-05)

[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 ...
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

Berbegal, Carmen; Polo, Lucía; García Esparza, Mª José; Lizama Abad, Victoria; Ferrer, Sergi; Pardo, Isabel (Elsevier, 2019-04)

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the ...
Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

Berbegal, Carmen; Polo, Lucía; García Esparza, Mª José; Alvarez Cano, María Inmaculada; Zamora, Fernando; Ferrer, Sergi; Pardo, Isabel (MDPI, 2022-07)

[EN] The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final ...

Mostrando ítems 1-3 de 3