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Yeast encapsulation and sparkling wines production
Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary ...Presutto E. +5 more
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[Microbiological aspects of sparkling wine processing].
Microbiologia (Madrid, Spain), 1995The production of cava (sparkling wine produced according to the rules of the cava appellation, in i.e. Catalonia and La Rioja, Spain) involves several microbial factors such as growth, fermentation and death of yeast cells (Saccharomyces cerevisiae).
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Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time
Food Chemistry, 2021Pol Giménez-Gil +2 more
exaly
The diversity of effects of yeast derivatives during sparkling wine aging
Food Chemistry, 2022Cristina Ubeda
exaly