Contribution to the study of the remuage procedure in champagne wine production:: Identification of Voltigeurs (particles in suspension in the wine)

被引：0
|
作者：
Jeandet, P
Lenfant, JC
Caillet, M
Liger-Belair, G
Vasserot, Y
Marchal, R
机构：
[1] Fac Sci, Lab Oneol, URVVC, UPRES EA 2069, F-51687 Reims 02, France
[2] OenoFrance, F-92500 Rueil Malmaison, France
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2000年 / 51卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：418 / 419
页数：2
相关论文
共 50 条
  • [1] 10 YEARS OF PRODUCTION IN SPIRITS, WINE AND CHAMPAGNE
    STEFFEN, P
    [J]. LEBENSMITTELINDUSTRIE, 1990, 37 (01): : 26 - 28
  • [2] The ζ-potential of the endogenous particles of a wine of Champagne in relation to the foaming behaviour
    Senée, J
    Robillard, B
    Vignes-Adler, M
    [J]. COLLOIDS AND SURFACES B-BIOINTERFACES, 2001, 21 (1-3) : 59 - 67
  • [3] Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production
    Tugnolo, Alessio
    Beghi, Roberto
    Giovenzana, Valentina
    Pampuri, Alessia
    Marai, Simone Virginio
    Casson, Andrea
    Ferrari, Enrico
    Guidetti, Riccardo
    [J]. JOURNAL OF AGRICULTURAL ENGINEERING, 2024, 55 (02):
  • [4] Contribution to the study of yeasts of wine
    Kayser, E
    Dulavai, H
    [J]. COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1924, 179 : 295 - 297
  • [5] Exergy analysis of wine production: Red wine production process as a case study
    Genc, Mahmut
    Genc, Seda
    Goksungur, Yekta
    [J]. APPLIED THERMAL ENGINEERING, 2017, 117 : 511 - 521
  • [6] A STUDY OF HISTAMINE PRODUCTION BY VARIOUS WINE BACTERIA IN MODEL SOLUTIONS AND IN WINE
    OUGH, CS
    CROWELL, EA
    KUNKEE, RE
    VILAS, MR
    LAGIER, S
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1988, 12 (01) : 63 - 70
  • [7] CONTRIBUTION TO STUDY ON EFFECT OF PECTOLYTIC ENZYMATIC PREPARATIONS AND PREPARATIONS OF CELLULASE IN WINE PRODUCTION
    TZAKOV, D
    VELITCHK.A
    [J]. ANNALES DE TECHNOLOGIE AGRICOLE, 1972, 21 (04): : 589 - 595
  • [8] Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry
    Aussenac, J
    Chassagne, D
    Claparols, C
    Charpentier, M
    Duteurtre, B
    Feuillat, M
    Charpentier, C
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2001, 907 (1-2) : 155 - 164
  • [9] Study of the contribution of the major organic acids of wine to the buffering capacity of wine in model solutions
    Dartiguenave, C
    Jeandet, P
    Maujean, A
    [J]. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2000, 51 (04): : 352 - 356
  • [10] Identification of Yeasts with Mass Spectrometry during Wine Production
    Kacaniova, Miroslava
    Kunova, Simona
    Sabo, Jozef
    Ivanisova, Eva
    Ziarovska, Jana
    Felsociova, Sona
    Terentjeva, Margarita
    [J]. FERMENTATION-BASEL, 2020, 6 (01):
12345