TY  - JOUR 
AU  - Moyano Gracia, Raúl
AU  - Vila Crespo, Josefina María
AU  - Ruipérez Prádanos, Violeta
AU  - Rodríguez Nogales, José Manuel
AU  - Fernández Fernández, Encarnación
PY  - 2023
SN  - 2311-5637
UR  - https://uvadoc.uva.es/handle/10324/67965
AB  - This study focuses on improving the second fermentation and the in-bottle ageing over lees process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance wine quality and try to make it more pleasant for consumers. For this...
LA  - eng
PB  - MDPI
KW  - Wine
KW  - Sparkling wine
KW  - Vinos espumosos
KW  - Red wines
KW  - Vinos tintos
KW  - Uvas - Análisis
KW  - Wine and wine making
KW  - Vinos y vinificación
KW  - Yeast
KW  - Levadura
KW  - Fermentation
KW  - Food science
TI  - Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine
DO  - 10.3390/fermentation9121012
ER  -