Open AccessEffects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)
Author(s) -
Arnau Just-Borràs,
Pere Pons-Mercadé,
Jordi Gombau,
Pol Giménez,
Glòria Vilomara,
Marta Conde,
Antoni Cantos,
Joan Miquel Canals,
Fernando Zamora
Publication year - 2022
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.2022.56.2.5399
Subject(s) - titratable acid , chemistry , wine , food science , tartaric acid , wine fault , composition (language) , malolactic fermentation , lactic acid , biochemistry , yeast in winemaking , biology , linguistics , philosophy , genetics , bacteria , citric acid , gene , saccharomyces cerevisiae