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dc.contributor.author
Raymond Eder, María Laura
dc.contributor.author
Rosa, Alberto Luis
dc.date.available
2022-12-26T17:47:07Z
dc.date.issued
2021-12-20
dc.identifier.citation
Raymond Eder, María Laura; Rosa, Alberto Luis; Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method; MDPI; Fermentation; 7; 4; 20-12-2021; 1-16
dc.identifier.issn
2311-5637
dc.identifier.uri
http://hdl.handle.net/11336/182355
dc.description.abstract
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NON-CONVENTIONAL GRAPE VARIETIES
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SECOND FERMENTATION
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SPARKLING WINE
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YEAST
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Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Non-conventional grape varieties and yeast starters for first and second fermentation in sparkling wine production using the traditional method
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-21T12:42:54Z
dc.journal.volume
7
dc.journal.number
4
dc.journal.pagination
1-16
dc.journal.pais
Suiza
dc.description.fil
Fil: Raymond Eder, María Laura. Fundación Allende; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
dc.description.fil
Fil: Rosa, Alberto Luis. Universidad Católica de Córdoba; Argentina. Universidad Católica de Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Recursos Naturales y Sustentabilidad José Sanchez Labrador S. J.; Argentina
dc.journal.title
Fermentation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/fermentation7040321
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/4/321
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