At present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a good idea to look into the role that different yeast strains have on the determination and modification, during the refermentation, of the fermentation volatile compounds responsible for the much sought after “fruity sensation” of sparkling wines that are made to be drank young.
Poster presented at the 8th edition of Enoforum, Arezzo, 7-9 may 2013
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