Prise de mousse
agosto 2020
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
Juan A. Porras-Agüera, Juan J. Román-Camacho, Jaime Moreno-García, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez
diciembre 2017
Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
Martínez-García, R., García-Martínez, T., Puig-Pujol, A., Mauricio, J.C., Moreno, J.
