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Akademický článek
Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage
Autor: Belinda Kemp, Jessy Plante, Debra L. Inglis
Publikováno v: Beverages, Vol 6, Iss 1, p 10 (2020)
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentration
Externí odkaz: https://doaj.org/article/8e79a17832aa4bce8ba09dce5b3544e5
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2
Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage
Autor: Jessy Plante, Belinda Kemp, Debra L. Inglis
Publikováno v: Beverages, Vol 6, Iss 1, p 10 (2020)
Beverages
Volume 6
Issue 1
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentration
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16e11ace9f4a30cc5edaf8377f058e20
https://www.mdpi.com/2306-5710/6/1/10
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