Buscar
Itens para a visualização no momento 1-2 of 2
Evolução aromática e autofagia/autólise durante a segunda fermentação de espumantes
(2015-02-24)
The Serra Gaucha region shows an excellent oenological aptitude for the production of high quality wines and sparkling wines. Sparkling wines process involves a second fermentation with gas and ethanol production, and ...
Determinação do potencial aromático de vinhos espumantes cujos vinhos base foram elaborados com leveduras Saccharomyces e Torulaspora delbrueckii
(2019-03-22)
This study had as an objective evaluate sparkling wines produced by the traditional method witch the base wine was made of Chardonnay grapes fermented with Saccharomyces and non-Saccharomyces yeasts, from the 2015 harvest ...