TY  - JOUR 
AU  - Lambert-Royo, María Ignacia
AU  - Úbeda, Cristina
AU  - Barrio Galán, Rubén del
AU  - Sieczkowski, Nathalie
AU  - Canals, Joan Miquel
AU  - Peña Neira, Álvaro
AU  - Gil i Cortiella, Mariona
PY  - 2022
UR  - https://uvadoc.uva.es/handle/10324/66132
AB  - This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces...
LA  - eng
PB  - ELSEVIER
KW  - Sparkling wine  Yeast derivatives  Wine aging  Volatile compounds  Foaming  Sensory analysis
TI  - The diversity of effects of yeast derivatives during sparkling wine aging
DO  - 10/05/2022. ISSN 0308-8146
ER  -