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.

Datos identificativos

Identificador: TDX:3202

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

Autores:
Pons Mercadé, Pere
Otros:

Fecha: 2021-07-14
Departamento/Instituto: Departament de Bioquímica i Biotecnologia Universitat Rovira i Virgili.
Idioma: eng
Identificador: http://hdl.handle.net/10803/672221
Fuente: TDX (Tesis Doctorals en Xarxa)
Autor: Pons Mercadé, Pere
Director: Canals Bosch, Juan Miguel Rozès, Nicolas Andre Louis Zamora Marín, Fernando
Formato: 162 p. application/pdf
Editor: Universitat Rovira i Virgili
Palabra clave: Oxygen consumption Autolysis Sparkling Wine (Cava) Consumo de oxigeno Vinos Espumosos (Cava) Consum d'oxígen Autòlisis Vins Espumosos (Cava)
Título: 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.
Materia: 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)

Palabras clave:

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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