Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine
In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
EDP Sciences
2016-01-01
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| سلاسل: | BIO Web of Conferences |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1051/bioconf/20160702019 |
| الوسوم: |
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