Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated....
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Zadružna Štampa d.d.
2021-12-01
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| Reeks: | Glasnik Zaštite Bilja |
| Onderwerpen: | |
| Online toegang: | https://hrcak.srce.hr/clanak/406167 |
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