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Cited article:

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

Laura Medina-Trujillo, Elena González-Royo, Nathalie Sieczkowski, José M. Heras, Francesca Fort, Joan Miquel Canal, Fernando Zamora

BIO Web Conf., 9 (2017) 02031

Published online: 2017-07-04

DOI: https://doi.org/10.1051/bioconf/20170902031

This article has been cited by the following article(s):

Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review

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Food Research International 156 111333 (2022)
https://doi.org/10.1016/j.foodres.2022.111333

Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines

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Journal of Food Composition and Analysis 107 104385 (2022)
https://doi.org/10.1016/j.jfca.2022.104385