base wine
- You have accessRestricted accessEffect of Mèthode Champenoise Process on Aroma of Four V. vinifera VarietiesC. de la Presa-Owens, P. Schlich, H. D. Davies, A. C. NobleAm J Enol Vitic. 1998 49: 289-294 ; DOI: 10.5344/ajev.1998.49.3.289C. de la Presa-OwensDept. Viticulture & Enology, University of California, Davis, CA 95616 (FAX 530 752-0382; acnoble@ucdavis.edu, phone 530 752 0387)P. SchlichH. D. Davies
- You have accessRestricted accessRelationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)Encarnación Pueyo, Pedro J. Martín-Alvarez, M. Carmen PoloAm J Enol Vitic. 1995 46: 518-524 ; DOI: 10.5344/ajev.1995.46.4.518Encarnación PueyoInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.Pedro J. Martín-AlvarezInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.M. Carmen PoloInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.