sparkling base-wine
- You have accessRestricted accessEvaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine FermentationValentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana NardiAm J Enol Vitic. 2016 67: 308-314 ; DOI: 10.5344/ajev.2016.15115Valentina Giovenzana1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyRoberto Beghi1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyPaola Vagnoli2Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), ItalyFrancesco Iacono3Azienda Agricola Fratelli Muratori, via Valli 31, 25031 Adro (BS), ItalyRiccardo Guidetti1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyTiziana Nardi4Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy5present address, CREA, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Research Centre for Industrial Crops, Bologna, Italy.