Yeast selection for the elaboration of sparkling wines with low alcohol content

Novella Herrero, M.A.; Ortiz Jimenez, R.I.

Yeast selection for the elaboration of sparkling wines with low alcohol content

1992

Novella Herrero, M.A. | Ortiz Jimenez, R.I. (Estacion de Viticultura y Enologia, Requena (Espana))

Spanish; Castilian. En este trabajo se estudian distintas levaduras, a fin de seleccionar algunas de ellas para elaborar espumosos de bajo grado alcoholico a partir de uvas de la variedad Bobal, que constituye la mayor parte del vinedo de la Comarca Requena-Utiel. Destacar que con la levadura C3 se obtiene un espumoso de mayor calidad

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AGROVOC Keywords

alcohol content champagne and sparkling wines champagne et vin mousseux espagne essai levure de vinification spain teneur en alcool trials vinification winemaking

Bibliographic information

Published in

Viticultura. Enologia (Espana)

Issue 21 ISSN 1131-5679

Pagination

pp. 60-63

Other Subjects

Wine yeasts

Language

Spanish; Castilian

Note

3 cuadros; 16 ref. Sumarios (En, Es)

Type

Numerical Data; Summary

In AGRIS since: 1993-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

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Yeast selection for the elaboration of sparkling wines with low alcohol content

1992

AGROVOC Keywords

Bibliographic information