Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

Open Access

Figure 1.

Hm: maximum height of the foam; Hs: stable height of the foam. + IDY-Sc: supplemented with inactive dry yeasts of S. cerevisiae; + IDY-Td: supplemented with inactive dry yeast from T. delbrueckii. Different letters indicate the existence of statistically significant differences (p <0.05).

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