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.

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)