Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging

T Girbau-Solà1, M López-Barajas, E López-Tamames

  • 1Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, Spain.

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