Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods.

Autor: Cisilotto B; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil; Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Brazil. Electronic address: bruno.cisilotto@bento.ifrs.edu.br., Scariot FJ; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Schwarz LV; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Mattos Rocha RK; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Longaray Delamare AP; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Echeverrigaray S; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil.

Publikováno v: Food microbiology [Food Microbiol] 2023 Apr; Vol. 110, pp. 104171. Date of Electronic Publication: 2022 Oct 25.