The endogenous particles of a sparkling wine and their influence on the foaming behaviour

By Senee J.   Viaux L.   Robillard B.   Duteurtre B.   Vignes-Adler M.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 217-226

Elsevier

Access to resources Recommend Favorite

Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling wines.

By Martnez-Rodriguez A.J.   Polo M.C.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 383-388

Elsevier

Access to resources Recommend Favorite

Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

By Lao C.   Santamaria A.   Lopez-Tamames E.   Bujan J.   Buxaderas S.   De la Torre-Boronat M.C.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 169-173

Elsevier

Access to resources Recommend Favorite

Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines

By Luguera C.   Moreno-Arribas V.   Pueyo E.   Bartolome B.   Polo M.C.  

Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 465-471

Elsevier

Access to resources Recommend Favorite

Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation

By Puig-Deu M.   Lopez-Tamames E.   Buxaderas S.   Torre-Boronat M.C.  

Food Chemistry, Vol. 66, Iss. 1, 1999-07 ,pp. : 35-42

Elsevier

Access to resources Recommend Favorite