Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method)
<p>The sparkling wine based beverage with elderflower (<em>Sambucus nigra</em> L.) syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11693 |