Yeast race effect on the quality of base and young sparkling wines
Introduction. A disadvantage of the ancestral method (la méthode ancestrale), which is widely used in the production of sparkling wine, is that it is difficult to control fermentation. We aimed to identify the optimal yeast race for obtaining high-quality young sparkling wines with varietal aroma wi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2021-11-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/en/issues/1879/1924/ |