Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Póster presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.

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Bibliographic Details
Main Authors: Pérez-Magariño, Silvia, Ayestarán, Belén, González-Huerta, Carlos, Martínez Lapuente, Leticia, Bueno-Herrera, Marta, González-Lázaro, Miriam, López de la Cuesta, Pedro, Guadalupe, Zenaida
Format: póster de congreso biblioteca
Published: 2016-06
Online Access:http://hdl.handle.net/10261/148170
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http://hdl.handle.net/10261/148170

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