Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?
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Cilindre, C.; Henrion, C.; Coquard, L.; Poty, B.; Barbier, J.-E.; Robillard, B.; Liger-Belair, G. Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules 2021, 26, 4434. https://doi.org/10.3390/molecules26154434
Cilindre C, Henrion C, Coquard L, Poty B, Barbier J-E, Robillard B, Liger-Belair G. Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules. 2021; 26(15):4434. https://doi.org/10.3390/molecules26154434
Chicago/Turabian StyleCilindre, Clara, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, and Gérard Liger-Belair. 2021. "Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?" Molecules 26, no. 15: 4434. https://doi.org/10.3390/molecules26154434