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Cited article:

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

Mireia Esteruelas, Elena González-Royo, Mariona Gil, Nikolaos Kountoudakis, Antonio Orte, Antonio Cantos, Francesca Fort, Joan Miquel Canals, Fernando Zamora

BIO Web of Conferences, 5 (2015) 02011

Published online: 2015-07-01

DOI: https://doi.org/10.1051/bioconf/20150502011

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Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?

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