Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
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DOI: 10.1177/1082013220910534
Abstract: Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and… read more here.
Keywords: second fermentation; torront riojano; sparkling wines; chemical sensory ... See more keywords