TY  - JOUR 
AU  - Blanco Huerta, Coro
AU  - Fernández Fernández, Encarnación
AU  - Vila Crespo, Josefina María
AU  - Ruipérez Prádanos, Violeta
AU  - Moyano Gracia, Raúl
AU  - Rodríguez Nogales, José Manuel
PY  - 2023
SN  - 2306-5710
UR  - https://uvadoc.uva.es/handle/10324/69330
AB  - Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four...
LA  - eng
PB  - MDPI
KW  - Aroma
KW  - Sparkling wine
KW  - Vinos espumosos
KW  - Red wines
KW  - Vinos tintos
KW  - Wine and wine making - Analysis
KW  - Vinos y vinificación - Análisis
KW  - Volatile compounds
KW  - Organoleptic properties
KW  - Ultrasound
KW  - Ultrasonidos
KW  - Food science
TI  - Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine
DO  - 10.3390/beverages9010023
ER  -