Sergio Echeverrigaray, Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil
OENO One Vol. 55 No. 4 (2021): OENO One - Original research articles
Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines
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OENO One Vol. 57 No. 1 (2023): OENO One - Original research articles
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?
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