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.

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

Handle: https://hdl.handle.net/20.500.11797/TDX3202

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)
Documents:

Memoria
Cerca a google