Yeasts autolysis on the manufacture of sparkling wines; Influence of aging time on the release of polysaccharides and proteins and the consumption of oxygen by the lees.

Data: 2021-07-14; 2021-07-22T10:27:19Z; 2021-07-22T10:27:19Z

Departament/Institut: Departament de Bioquímica i Biotecnologia; Universitat Rovira i Virgili.

Idioma: eng

Identificador: http://hdl.handle.net/10803/672221

Font: TDX (Tesis Doctorals en Xarxa)

Autor: Pons Mercadé, Pere

Director: Canals Bosch, Juan Miguel; Rozès, Nicolas Andre Louis; Zamora Marín, Fernando

Format: application/pdf; application/pdf; 162 p.

Editor: Universitat Rovira i Virgili

Paraula Clau: Oxygen consumption; Autolysis; Sparkling Wine (Cava); Consumo de oxigeno; Vinos Espumosos (Cava); Consum d'oxígen; Autòlisis; Vins Espumosos (Cava)

Títol: Yeasts autolysis on the manufacture of sparkling wines; Influence of aging time on the release of polysaccharides and proteins and the consumption of oxygen by the lees.

Matèria: 663/664; 579; 543; 54; Ciències; Oxygen consumption; Autolysis; Sparkling Wine (Cava); Consumo de oxigeno; Vinos Espumosos (Cava); Consum d'oxígen; Autòlisis; Vins Espumosos (Cava)