Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast
2017
Giannini, Simone | Silva, Jorge Manuel Ricardo | Rodrigues, Ana
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
Показать больше [+] Меньше [-]The aim of this study was evaluate the effect of a product provided by the Portuguese company Proenol on the quantification of mannoproteins in a white base wine from Malvasia-Fina and Bical varieties. Its name is Optimum White and consists of dead yeast that are added at the end of first fermentation in different concentration
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Библиографическая информация
Эту запись предоставил Technical University of Lisbon
