Factors affecting effervescence of sparkling wines. by Jitka ŠNEBERGROVÁ, Helena ČÍŽKOVÁ, Michal VOLDŘICH, Vítězslav ŠUHÁJEK

“…Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of effervescence and the number of chains are related to surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. …”
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