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Publicação
Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast
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Autores
Orientador(es)
Resumo(s)
The aim of this study was evaluate the effect of a product provided by the Portuguese company Proenol on the quantification of mannoproteins in a white base wine from Malvasia-Fina and Bical varieties. Its name is Optimum White and consists of dead yeast that are added at the end of first fermentation in different concentration
Descrição
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
Palavras-chave
inactive yeast encapsulated yeast sparkling wines concentration of mannoproteins gas chromatography
Contexto Educativo
Citação
Giannini, S. - Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast. Lisboa: ISA, 2017, 73 p.