Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine

Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine

Premium sparkling wine produced by the traditional method (analogous to the French <i>méthode champenoise</i>) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultras...

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Bibliographic Details
Main Authors: Gail B. Gnoinski, Dugald C. Close, Simon A. Schmidt, Fiona L. Kerslake
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Beverages
Subjects:
sparkling wine
autolysis
microwave
ultrasound
β-glucanase enzymes
lipid
Online Access:https://www.mdpi.com/2306-5710/7/3/50

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