Tesis doctorals> Departament de Bioquímica i Biotecnologia

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.

  • Identification data

    Identifier: TDX:3202
  • Authors:

    Pons Mercadé, Pere
  • Others:

    Date: 2021-07-14
    Departament/Institute: Departament de Bioquímica i Biotecnologia Universitat Rovira i Virgili.
    Language: eng
    Identifier: http://hdl.handle.net/10803/672221
    Source: TDX (Tesis Doctorals en Xarxa)
    Author: Pons Mercadé, Pere
    Director: Canals Bosch, Juan Miguel Rozès, Nicolas Andre Louis Zamora Marín, Fernando
    Format: 162 p. application/pdf
    Publisher: Universitat Rovira i Virgili
    Keywords: Oxygen consumption Autolysis Sparkling Wine (Cava) Consumo de oxigeno Vinos Espumosos (Cava) Consum d'oxígen Autòlisis Vins Espumosos (Cava)
    Title: 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.
    Subject: 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)
  • Keywords:

    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)
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