Browsing by Author "Lambert Royo, María Ignacia"

Now showing items 1-2 of 2

    • Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of ... 
      Úbeda, Cristina; Lambert Royo, María Ignacia; Gil i Cortiella, Mariona; Barrio Galán, Rubén del; Peña Neira, Álvaro Iván (MDPI, 2021)
      The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition ...
    • The diversity of effects of yeast derivatives during sparkling wine aging 
      Lambert Royo, María Ignacia; Ubeda, Cristina; Barrio Galán, Rubén del; Sieczkowski, Nathalie; Canals, Joan Miquel; Peña Neira, Alvaro Iván; Gil i Cortiella, Mariona (Elsevier, 2022)
      This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from ...