Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine

Premium sparkling wine produced by the traditional method (analogous to the French <i>méthode champenoise</i>) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-g...

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Päätekijät:	Gail B. Gnoinski, Dugald C. Close, Simon A. Schmidt, Fiona L. Kerslake
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-07-01
Sarja:	Beverages
Aiheet:	sparkling wine autolysis microwave ultrasound β-glucanase enzymes lipid
Linkit:	https://www.mdpi.com/2306-5710/7/3/50
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