Work

Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method

Year: 2025

Type: article

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk.nskkk-d-25-00002

Author: Takumi Onda

Institution: Yamanashi Prefectural Industrial Technology Center

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4409423897

FWCI:

Cites: 24

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Related to: 10