Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle.

@article{MartnezGarca2017ChangesIS,
  title={Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle.},
  author={Rafael Mart{\'i}nez-Garc{\'i}a and Teresa Garc{\'i}a-Mart{\'i}nez and Anna Puig-Pujol and Juan C Mauricio and J. J. Moreno},
  journal={Food chemistry},
  year={2017},
  volume={237},
  pages={
          1030-1040
        }
}
High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure… CONTINUE READING
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