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http://hdl.handle.net/10400.5/17931| Title: | Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast |
| Author: | Giannini, Simone |
| Advisor: | Silva, Jorge Manuel Ricardo Rodrigues, Ana |
| Keywords: | inactive yeast encapsulated yeast sparkling wines concentration of mannoproteins gas chromatography |
| Defense Date: | 2017 |
| Publisher: | ISA/UL |
| Citation: | Giannini, S. - Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast. Lisboa: ISA, 2017, 73 p. |
| Abstract: | The aim of this study was evaluate the effect of a product provided by the Portuguese company Proenol on the quantification of mannoproteins in a white base wine from Malvasia-Fina and Bical varieties. Its name is Optimum White and consists of dead yeast that are added at the end of first fermentation in different concentration |
| Description: | Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia |
| URI: | http://hdl.handle.net/10400.5/17931 |
| Appears in Collections: | BISA - Dissertações de Mestrado - Vinifera EuroMaster |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Master Thesis.pdf | 1,73 MB | Adobe PDF | View/Open Request a copy |
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