Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

  1. Rodriguez-Nogales, J.M.
  2. Fernández-Fernández, E.
  3. Vila-Crespo, J.
Journal:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Year of publication: 2012

Volume: 235

Issue: 4

Pages: 729-744

Type: Article

DOI: 10.1007/S00217-012-1801-0 GOOGLE SCHOLAR
Data source: Scopus