Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines

Úbeda, Cristina; Lambert Royo, María Ignacia; Gil i Cortiella, Mariona; Barrio Galan, Rubén Del; Peña Neira, Álvaro

Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines

Producción Científica

Detalhes bibliográficos
Autores:	Úbeda, Cristina, Lambert Royo, María Ignacia, Gil i Cortiella, Mariona, Barrio Galan, Rubén Del, Peña Neira, Álvaro
Formato:	artículo
Estado:	Versión publicada
Fecha de publicación:	2021
País:	España
Recursos:	Universidad de Valladolid
Repositorio:	UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:	oai:uvadoc.uva.es:10324/65718
Acesso em linha:	https://doi.org/10.3390/foods10020390 https://uvadoc.uva.es/handle/10324/65718
Access Level:	acceso abierto
Palavra-chave:	sparkling wines bentonite volatile compounds foam properties sensory analysis

Descrição
Resumo:	Producción Científica

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Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines

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