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Polysaccharides,oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines |
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| Authors: | Leticia Martínez‐Lapuente Rafael Apolinar‐Valiente Zenaida Guadalupe Belén Ayestarán Silvia Pérez‐Magariño Pascale Williams Thierry Doco |
| Affiliation: | 1. Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Logro?o, Spain;2. INRA, Joint Research Unit 1083, Sciences for Enology, Montpellier, France;3. Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Valladolid, Spain |
| Abstract: | |
| Keywords: | sparkling wine ageing polysaccharides oligosaccharides nitrogenous compounds |
