2018_19
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Bachelor's Degree in Oenology (2014)
 Subjects
  INNOVATION AND TASTING OF SPARKLING WINES
   Sources of information
Basic

Publicació periódica: Le Vigneron Champenoise

Esteve Zarzoso, B., Canals, J.M. (2017). Capitulo 10. Cata de Espumosos y Cava. Análisis Sensorial de los Alimentos. AMV Ediciones, Madrid. Pp 307-328.

Liger-Belair, G. (2017). Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. The European Physical Journal Special Topics, 1(226), 3-116.

Gerard Liger-Belair and Thomas Seon (2017). Bubble dynamics in champagne and sparkling wines: Recent advances and future prospects. Eur. Phys. J. Special Topics 226, 1–2 (2017).

Marchal, R., & Jeandet, P. (2009). Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. In Wine chemistry and biochemistry (pp. 127-158). Springer New York.

Le Menn, N., Marchand, S., De Revel, G., Demarville, D., Laborde, D., & Marchal, R. (2017). N, S, O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations. Journal of agricultural and food chemistry, 65(11), 2345-2356.

Belinda Kemp, Hervé Alexandre, Bertrand Robillard, and Richard Marchal. (2015). Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality. Journal of Agricultural and Food Chemistry 63 (1), 19-38.

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