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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2

Clara Cilindre1, Gérard Liger-Belair, Sandra Villaume

  • 1Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims, URVVC-SE UPRES EA 2069, BP 1039, 51687 Reims Cedex 2, France. clara.cilindre@univ-reims.fr

Analytica Chimica Acta
|January 28, 2010
PubMed

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