Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay...

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Bibliographic Details
Main Authors:	Verzeletti Andrelise, Echeverrigaray Sergio, Cardoso Alejandro, Vanderlinde Regina, Delamare Ana Paula Longaray
Format:	Article
Language:	English
Published:	EDP Sciences 2016-01-01
Series:	BIO Web of Conferences
Online Access:	http://dx.doi.org/10.1051/bioconf/20160702019

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